Low-Sodium Cabbage Soup Diet Recipe All Fresh

photo by Preet M.

- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 5 large tomatoes
- 1 red onion
- 6 scallions
- 2 green peppers
- 2 medium zucchini
- 2 jalapeno peppers
- 3 carrots
- 10 ounces fresh mushrooms
- 1 bunch celery
- 1⁄2 head cabbage
- 3 low-sodium beef bouillon cubes
- 24 ounces low-sodium V8 juice
- 2 tablespoons fresh parsley
- 4 garlic cloves
- 2 tablespoons olive oil
directions
- Blanch tomatoes by putting them in a pan with about half an inch of water in the bottom.
- Cook over medium heat until skins split.
- Place in a strainer and run under cold water, skin the tomatoes. and set aside.
- Chop all the vegetables into bite sized pieces.
- Sauté the onions, peppers, celery and carrots in your soup pot along with the spices (including the beef bouillon) until slightly soft.
- Add cabbage and continue stirring until the cabbage wilts down.
- Add mushrooms and zucchini, the blanched tomatoes, and the V8.
- Cook on low for about 45 minutes.
- If there is not enough liquid, you can either add more V8 or water if desired.
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Reviews
-
I am giving this 5 stars for flavor, but would rate it 3 stars for the actual written instructions. Given that there are so many ingredients, it helps to put them in order of usage. I had to keep going over the ingredients to make sure I had included everything and then some I couldn't find when they were supposed to be added. So, while I simmered the tomatoes, I sauteed the green onions, peppers, and carrot sin some olive oil. When it said to add the spices, I assumed that meant garlic and parsley with the bouillon? I also added a generous handful of Cajun seasoning. After adding the cabbage, mushrooms, zucchini, and V8, I realized the celery never went in, so I added it then. I also realized I didn't add the jalapeno peppers, which were probably included in step 4, so I added them then as well. I did end up adding some vegetable broth as it cooked because it needed a little more liquid for my tastes. The end result was very delicious! I love cabbage soup, and this one is one of the best. I actually had some watercress pesto in the freezer that I had made, and used that to top it off, but it really doesn't need anything. Thanks for sharing (now go rewrite the recipe - LOL). Made for Spring PAC 2012.
RECIPE SUBMITTED BY
David Hawkins
Newport Beach, California
Started washing dishes in restaurants (the Moose Lodge to be precise) at 13. Worked at a bunch of Long Island restaurants from 14 to 18, did salad prep, sous, breakfasts, line, short order and whatever role was open. Loved it, and kept cooking when I went into the Army at 18. By 22, stopped cooking for work, but still cook at home a lot. Now, I actually think I am a better cook than ever, and have even considered opening my own restaurant some day.