CABBAGE FAT-BURNING SOUP
A light, flavorful cabbage soup packed with vegetables and aromatic herbs. Low in calories and high in fiber, this simple one-pot recipe is perfect for a healthy lunch or dinner.
Ingredients
Main Ingredients
- 1 head green cabbage shredded
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 1 cup carrots chopped
- 1 cup celery chopped
- 3 clove garlic minced
- 14.5 oz diced tomatoes canned, undrained
- 6 cup vegetable broth low-sodium preferred
- 2 leaf bay leaf
- 1 tsp salt adjust to taste
- 0.5 tsp black pepper freshly ground
- 1 medium red bell pepper diced
- 0.25 cup fresh parsley chopped
- 0.25 tsp crushed red pepper optional
Instructions
Preparation Steps
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 3 to 4 minutes.
- Stir in the minced garlic, carrots, celery, and red bell pepper; cook for 4 to 5 minutes until they begin to soften.
- Add the shredded cabbage and canned diced tomatoes (with juices) to the pot and stir to combine.
- Pour in the vegetable broth and add the bay leaves, salt, black pepper, and crushed red pepper if using.
- Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 to 25 minutes, until the vegetables are tender.
- Remove the bay leaves, taste and adjust seasoning as needed, then stir in chopped parsley.
- Ladle the soup into bowls and serve hot. Store leftovers in the refrigerator for up to 4 days.
Notes
This cabbage soup is versatile: add cooked chicken or beans for extra protein, or swap vegetable broth for beef broth for a heartier flavor.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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