Best Diet Cabbage Soup
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
1 huge pot
- Serves:
- 12
ingredients
- 28 ounces crushed tomatoes
- 1 head cabbage, chopped
- 1 bunch green onion, sliced
- 2 (4 ounce) cans sliced mushrooms, undrained
- 1 (16 ounce) bag frozen okra, sliced
- 1 (8 ounce) box frozen chopped spinach
- 4 garlic cloves, chopped
- 3 beef bouillon cubes (use vegetable to make it vegetarian or vegan)
- 1 (2 ounce) box Lipton Onion Soup Mix (that's 2 envelopes)
- 1 teaspoon cayenne pepper
- 1 tablespoon basil, chopped
directions
- Throw EVERYTHING into a big pot!
- Cover everything with water and place on the stove. You want the water to be just covering all the vegetables by a half inch or so, unless you want it really soupy--then add more water.
- Bring everything to a boil, then slightly turn down the heat so the soup boils gently for about ten minutes.
- Cover and simmer until all the vegetables are soft. Season to taste.
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Reviews
-
Like Melewen, I also had all the ingredients on hand--bet you do too. It's easy to halve or omit/add ingredients to personal taste. The okra & spinach provide nice color contrast and the cayenne pepper adds just the right amount of heat. After a hard day outside, it was comforting to sit down to a bowl of this cabbage soup. Thanks for sharing.
RECIPE SUBMITTED BY
melewen
tuscaloosa, AL
<p><strong style=font-weight: 600; font-family: adobe-caslon-pro; font-size: 16px; line-height: 25px; text-align: left;>I’m a twentysomething living in Memphis, TN committed to the idea that we’ve lost the art of living.</strong></p>
<p style=font-family: adobe-caslon-pro; font-size: 16px; line-height: 25px; text-align: left;><em>I am the Stylist Quo. </em>This is my answer to the lost art of dining, entertaining, and day-to-day living. This is my idea of how to bring style into every crevice of your life. You can put style in everything (and not go broke doing it). </p>
<p style=font-family: adobe-caslon-pro; font-size: 16px; line-height: 25px; text-align: left;>Like most modern food-lovers, my interests span a range of ethnicities, and my love for Indian, Thai, French, Mexican, Japanese cuisines is reflected in my recipes and fascinations. I don't see why we can't have butter chicken tacos in naan-inspired tortillas, or tostada-inspired crispy crêpes topped with duck confit, or pork belly breakfast tacos. Blasphemy or genius? I'll let you decide. </p>
<p style=font-family: adobe-caslon-pro; font-size: 16px; line-height: 25px; text-align: left;>I anticipate auditioning for MasterChef and hate being unprepared. I'm working my way through a laundry list of insecurities, requisite techniques, and foreign ingredients stolen from the seasons of Chopped. If it hasn't been on Chopped, what is the likelihood it'll show up on a show for, well, amateurs?</p>