Here’s my version of (diet) Cabbage Soup – it doesn’t add more calories but it sure adds a lot more flavor. If you don’t need the diet version, add even more flavor with diced ham, crumbled bacon, white beans, corn, tomato sauce, or other ingredients that you like with cabbage. I love it and hope you will too!
PREP TIME : 30 Min
COOK TIME : 45 Min
METHOD : Stove Top
Ingredients
- 3 Tbspolive oil
- 2onions, coarsely chopped
- 4-5 stalkcelery, sliced
- 3-4 mdcarrots, sliced or coarsely chopped
- 1bell pepper, diced
- 4 clovegarlic, minced
- 3 qthomemade or low sodium chicken stock
- 2 Tbspdried basil
- 3 Tbspdried chives
- 2 Tbspitalian seasoning
- 1 Tbsporegano
- 2 tspground marjoram
- 1 tspred pepper flakes (or more to taste)
- salt to taste
- 2 tspfresh cracked black pepper (or more to taste)
- 1head cabbage, cored and coarsely chopped
- 2 can14.5 oz petite or regular diced tomatoes with juice
- 1 can11.5 oz v-8 juice (optional)
How To Make
1-In a large stockpot, heat olive oil over medium heat. Stir in onion, celery, bell pepper, carrots and garlic; cook until onion is transparent, about 5 minutes.
2-Stir in chicken stock, dried seasonings, salt and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
3Stir in tomatoes and optional V-8 juice. Return to a boil, then simmer 15 to 30 minutes, stirring often.
- 4-Taste and adjust seasonings as needed.
- 5-NOTES: I like a little bit of heat so I add 2 tsp of red pepper flakes and I like the taste of Italian seasoning with the cabbage (go figure!) so I add 3 Tbsp to suit my taste. You can always add so start off sparingly, taste and adjust seasonings as desired.
