Detox Soup

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 110.0
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 334.9 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 6.3 g
  • Protein: 4.2 g

View full nutritional breakdown of Detox Soup calories by ingredient
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Used for Transitions Lifestyle Solutions Program Used for Transitions Lifestyle Solutions Program
Number of Servings: 15


    Onions, raw, 12 cup, chopped
    *Peppers, sweet, red, fresh, 1 cup, chopped
    Green Peppers (bell peppers), 0.5 cup, chopped
    Zucchini, 2 cup, sliced
    Cabbage, red, fresh, 6 cup, shredded
    Mushrooms, fresh, 2 cup, pieces or slices
    Asparagus, fresh, 1.5 cup
    Green Beans, fresh, 1 cup
    2 cups of baby carrots
    V8 Vegetable Juice, Low Sodium, 48 oz
    *Tomatoes, Pomi Chopped Tomatoes, 3 cup
    tomato paste, 2 tablespoons
    Garlic, 7 cloves
    Vegetable Broth, 4 cup
    fresh dill and cilantro


Let me preface this by saying this will make around 14 or more servings of soup. You can keep some on hand and freeze some so that it always available throughout the week.

This is the first time I have made this and quite honestly, it came out very well

chopped up the following, use organic wherever possible:

about 3 cups worth of onion
about 7 cloves of garlic (me likes the garlic)
half of a red and half of a green pepper
a cup & 1/2 of asparagus
2 med zucchini
6 cups of cabbage, sliced thin
about 8 decent sized white mushrooms, sliced

grabbed some fresh dill and cilantro and tied it up with some white thread

In a large stock pot:

- sauteed the garlic first in a mixture of water and balsamic vinegar (not too much liquid)
- then threw in the onion
- after they were softened and slightly browned, I threw in everything except the mushrooms.
- stirred it up, put the lid on, let it do its thing for a bit
- added 2 cups of baby carrots

then added:

2 tablespoons of tomato paste
a 26 oz box of imported, Pomi brand chopped tomatoes (nothing but tomato!!)
a 48 oz. bottle of low sodium, spicy V-8 juice
4 cups vegetable broth

-stirred everything up, put the cover on, let it get hot, threw in the mushrooms
-brought to a boil
-turned down to low
-threw in the herb bunch
-simmered on low for about and hour and a half

used my stick mixer until everything was nicely pureed
added some salt/freshly ground black pepper to taste and there you have it!

Serving Size: makes 15 1-cup servings

Number of Servings: 15

Recipe submitted by SparkPeople user SASINCT.

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