Cabbage Tomato Soup is a comforting blend of shredded cabbage, juicy tomatoes, and aromatic herbs simmered to perfection. This low-calorie vegetable soup has a combination of flavors, making it a delicious and healthy dish for lunch or dinner.
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What is The Cabbage Soup Diet?
The Cabbage Tomato Soup has been used for quick weight loss for many years.
According to Business Insider, the cabbage soup diet has been around since the 1950s. Men and women were told to make a low-calorie cabbage soup, just like this one, and eat it instead of their normal meals for weight loss.
Alternately known as The Dolly Parton Diet and the TWA Stewardess Diet, the Cabbage Soup Diet operates on the principle of consuming unrestricted quantities of low-calorie cabbage soup, complemented by specific foods designated for each day of the week.
For instance, one day may involve consuming fruits, while another may focus on rice or lean protein.
Why would this soup lead to weight loss?
There's no junk in the soup and it's real food. A soup that falls under all kinds of dietary umbrellas such as low fat, low calorie, and Paleo, will work to your advantage every time!
What You Need
- Olive oil
- Onion and Garlic
- Green cabbage. It is best to buy a small head of cabbage and slice it yourself instead of the packaged shreds.
- Carrots, Celery, Green Bell Peppers
- Crushed tomatoes or whole peeled tomatoes (fresh or canned)
- Vegetable broth, chicken broth, bone broth, or water. (If you don't have homemade broth in the freezer, use water.)
- Apple cider vinegar
- Any of the following fresh herbs: dill, parsley, thyme, bay leaf (or 1 teaspoon of Italian seasoning)
- Salt & black pepper
Recipe For Cabbage Tomato Soup
- In a large pot, heat the olive oil. Add onions and season with salt and pepper. Cook for about 6 minutes, or until the onions are soft. Add garlic and cook another minute, stirring constantly.
- Add the cabbage, carrots, celery, and peppers to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Pour in the tomatoes and stir well. Add the apple cider vinegar and liquid (broth or water) to the pot, along with the fresh herbs.
- Bring the soup up to a simmer (just below the boiling point) then reduce to low heat. Cover the pot and let it cook for about 20-25 minutes, or until the cabbage and carrots are tender.
- Season to taste with salt and pepper.
- Serve hot, garnished with fresh herbs.
How to Thicken The Soup
If you like a thicker soup, cabbage soup is easy to thicken. You can stir in a tablespoon of tomato paste which would thicken the soup a bit.
Also, to stretch the soup or make the soup heartier, add one can of white cannellini beans or kidney beans. If you add the liquid from the can, this will stretch the soup and make the soup much thicker. Note: this addition of beans will not help weight loss if that is your goal.
Extra Seasonings
Add the following seasonings to make the soup more flavorful.
- Red pepper flakes
- Cayenne pepper
- Dry herbs: basil, oregano, thyme, etc.
- Sesame oil after cooking
- Lemon juice can be used at the end to heighten the flavors.
Storage and Reheating
After the soup has cooled, store it in airtight containers in the refrigerator for 4 to 5 days. For longer storage, freeze it for up to 6 months.
To reheat, warm in a pot over medium heat, stirring occasionally until heated through. If frozen, thaw in the fridge overnight before reheating.
To freeze, cool to room temperature. Label and date the containers, and freeze for up to 6 months. They will stay fresh for about 6 months.
Overview
Cabbage tomato soup is a great soup that combines the fresh taste of cabbage with the sweetness of tomatoes. The melding of these ingredients creates a comforting and nutritious soup that is very filling and could help your weight loss goals.
Think of it as an Italian vegetable soup that's free of wheat, soy, eggs, dairy, and sugar, making it great for a low-calorie diet. It's also perfect for using up leftover veggies before your next grocery trip.
Cabbage Soup is a perfect end-of-the-week soup where you can throw all your limp, yet intact, veggies in a pot the day before you go grocery shopping.
More Low Calorie Recipes
- Easy Homemade Green Pea Soup
- Grandma's Old Fashioned Chicken Soup Recipe
- Keto Instant Pot Chicken Soup
- Steamed Broccoli and Carrots Recipe
- How to Steam Brussels Sprouts
- Oven Roasted Mahi Mahi
- Roasted Yellowtail Snapper with Old Bay
FAQ
Cabbage soup is a simple and versatile soup made primarily with cabbage, along with other vegetables, broth, and seasonings. It's known for being low in calories and often used in various diets for its supposed weight-loss benefits.
The main ingredients typically include cabbage, broth (vegetable or chicken), tomatoes, onions, carrots, celery, and various herbs and spices for flavor.
Typically, cabbage soup can be stored in the refrigerator for 3-4 days. Make sure to refrigerate it promptly after it cools down.
The basic cabbage soup recipe can be made vegetarian or vegan by using vegetable broth and omitting any animal products.
Absolutely! Cool to room temperature and pack the soup in serving-size containers. They will stay fresh for about 6 months. Reheat in a small pot on the stovetop for best results.
"📖 Recipe"
Cabbage Tomato Soup
Ingredients
- 4 cups shredded cabbage, half a medium cabbage
- 5 cups vegetable broth, chicken broth, bone broth or water
- 2 cups diced yellow onion (1 big onion)
- 2 tablespoons minced garlic
- 1 diced green bell pepper
- 1 28-oz. can crushed tomatoes
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 celery ribs, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 1 tablespoon fresh dill
- 2 bay leaves
- a few sprigs fresh parsley (for garnish)
- salt and pepper to taste
Instructions
- In a large pot, heat the olive oil. Add onions and season with salt and pepper. Cook for about 6 minutes, or until the onions are soft. Add garlic and cook another minute, stirring constantly.
- Add the chopped cabbage and sliced carrots to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Pour in the tomatoes and stir well. Add the liquid (broth or water) to the pot, along with thyme and dill.
- Bring the soup up to a simmer (just below the boiling point) then reduce to low heat. Cover the pot and let it cook for about 20-25 minutes, or until the cabbage and carrots are tender.
- Season with a little salt and pepper to taste.
- Serve hot garnished with fresh parsley.
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