Prep 30 mins
Cook 40 mins
I adapted the soup from the "Cabbage soup diet" to make it more flavourful and also vegetarian. It's filling, good, low in calories and fat, and is a great winter warm up.
- 5 carrots, chopped
- 3 onions, chopped
- 5 garlic cloves, minced
- 1 (28 ounce) can diced tomatoes, with liquid
- 4 cups vegetable broth
- 1 medium head cabbage, chopped
- 1 (1 1/4 ounce) package dry onion soup mix
- 1 (56 ounce) can tomato juice
- 3 sweet bell peppers, yellow, red, orange, diced
- 8 -10 stalks celery, chopped
- 1 cup green beans (optional)
- 2 tablespoons oregano
- 2 tablespoons basil
- 1⁄2 teaspoon dried chili pepper flakes
- salt & fresh ground pepper, to taste
- Place everything in a large pot, and bring to a simmer.
- Cook until the vegetables are tender.
dry onion soup mix is made with beef broth, that is what makes it brown. you might want to find a vegetarian onion soup instead.
Wasn't as flavorful as I thought it would be. Too salty,no one finished their bowl.
This is one of the better cabbage soups. There is a lot of flavor and great balance of flavor. Also love the healthiness and low calories. Made as written cutting in half and was thrilled to see it came out thick more like a stew consistency. Next time will make full batch and freeze half. Thanks so much for the post.