Very good recipe. I added some red pepper flakes and celery also. Another thing I changed was to saute the carrots and onions in a tablespoon of olive oil. Certain vitamins are fat soluble which means they need some fat for the body to absorb the nutrients. I never use fat free dressings on salad either but use low fat or just a little olive oil and some balsamic vinegar. When dieting, it is important to get all of the nutrients from foods. Thanks for the recipe.
What a GREAT soup!! I decided to "go big or go home", and make a HUUUGE pot so i could eat it at home when i got hungry, and more importantly, to be able to take some to work all week...so i used 2 32oz. cartons of beef broth. I basically doubled everything...used 1/2 a head of cabbage, 4 carrots, 1 zucchini, green onions, 1/2 a large onion, 1 can green beans, 2 stalks of celery, garlic, and fresh parsley...i basically just started throwing whatever i could find into the pot...BEYOND YUMMY! i doubled up on the oregano and basil, also added a little thyme. That is truly the beauty of this recipe...you can play with it and make it your own. It really is VERY filling too...after i let it all simmer for about an hour, i had about a cup and a half...FULL! this is going to be the NEW staple of my diet!! Swimsuit here i come!!! thank you for a GREAT recipe dageret!! :-)
Awesome recipe!!! Been making this for years. Flavorful and filling. I use a can of Rotel instead of the tomato paste. Occassionally will also add a can of rinsed kidney beans.
When I make this I use slaw mix for the cabbage, cuts down on the extra and prep.
This is very good! I've made cabbage soup for diets with chicken stock, but the beef stock added a whole new dimension. Loved the suggestions posted by others....adding beans, etc, but I made this recipe to fill me up and not add calories or carbs. I chose not to use the zucchini, and subbed spinach. Perfection! I'll try adding some mushrooms next time, because I think they would be great in this.
This is a must have in any Weight Watcher kitchen. I make a batch and freeze it in 1Cup containers. Every day I take one out of the freezer on my way to work and it's defrosted by lunch. Sooo Good!
Great soup. I read the comments that added both celery, spinach, and Chicken sausage. WOW... We just started WW...however this will be a staple for years to come with or without WW.
this is similar to indonesian vegetarian soup,this one is a good recipes but if you want to make it little more flavorfull you can add garlic ,white pepper and salt grind it and sautee it and put on the soup,and for veggie i used cabbage and cauliflower and other veggie ,sautee cabbage and cauliflower for little bit and then put in the soup and if you like it more spicy when the soup boiling throw fresh red chili i used 8 chilis and i used baby carrot this soup is a keeper.
What a fantastic soup. I also don't care for overcooked zucchini so I always add 2 C grated. In the summer when it's so plentiful, I remove the seeds from the large ones, grate it and freeze in 2 C containers. During the winter you can add this to any pasta sauces or soups.
This is the best soup recipe ever if you are eating gluten-free. I slice the cabbage into long strips when I make it. For the first year or so, my gluten-allergic daughter thought it was noodles!
To avoid having the zucchini get too soft, I cut it a little thicker, cutting slices into quarters, and adding last, when the soup it almost done. I also use more tomato paste than called for. It makes a richer tasting soup.