Cabbage Soup
This low-calorie soup is quick and easy but full of flavor!! It also keeps extremely well for easy lunch or dinner throughout the week. I know, I know, cabbage soup doesn’t sound that exciting, BUT this is one of my favorite vegetable soup recipes. Don’t worry, we aren’t doing a cabbage soup diet around here, I just eat this cabbage soup because it is nutritious, delicious, and always hits the spot. It is the soup I turn to when I want to feel good and detox from a weekend of gluttony.
And it is hearty and oh so satisfying!
I use the Defined Dish recipe but omit carrots and sometimes add ground beef or rotisserie chicken!
INGREDIENTS
3/4 head of green cabbage
1 white onion, diced
2 tbsp. olive oil
2 cups diced celery
2 cloves garlic, minced
8 cups chicken broth
14.5 oz can diced tomatoes
1/2 tsp. cumin
1 lemon, juiced
dash of cayenne pepper (optional, or more to taste)
Kosher salt and Coarse Black Pepper, to taste
1 pound of lean ground beef
INSTRUCTIONS
Cut the core off of the cabbage and discard. Now, cut your cabbage into four large wedges (save one of the wedges for another time). From there, thinly slice the cabbage so you have long shreds. Set aside.
Heat olive oil over med-high heat in a large soup pot or dutch oven. Add beef, onion, and celery and season to taste with salt and pepper. Saute until tender, about 7 minutes.
Add in garlic, saute 2 more minutes being careful not to burn.
Now add in your chicken broth, diced tomatoes, cayenne, cumin, and a little more salt and pepper to flavor the soup a bit more. Turn heat down to medium, and add your cabbage. When the soup reaches a heavy simmer, turn down the heat to low and let it continue to cook at a slight simmer for 30-45 minutes.
Add in the juice of the lemon. Taste the soup and add additional salt and pepper if you think it needs it. Also, if you think it needs a dash more of cayenne, add that as well!
Serve and enjoy!
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