The Original Cabbage Soup Diet
photo by Jonathan Melendez
- Ready In:
- 1hr 10mins
- 1 head cabbage, chopped
- 6 onions, sliced or chopped
- 2 green bell peppers, chopped
- 1 bunch celery, chopped
- 1 bunch shallots or 1 bunch green onion, sliced
- 2 chicken bouillon cubes
- 1 (1 1/4 ounce) envelope onion soup
- 1⁄2 cup balsamic vinegar (optional)
- 48 ounces V8 vegetable juice
- 2 (28 ounce) cans chopped tomatoes
- 1 lemon, juice of
- 6 garlic cloves, crushed
- Place all in large stock pot and bring to a boil.
- Simmer for 1 hour.
- Refrigerate all leftovers.
Questions & Replies
Outstanding! Perfect as is, although I usually add a dash of worcestershire and another of hot sauce and puree a serving in my magic bullet so I can drink on the run. I drink it cold...tastes a lot like V8 (duh). I try to keep a batch on hand, not to diet, but because it's refreshing and sooo good for you! Love this soup!
It's probably pretty good, but I hate to break it to you that the 'original' diet cabbage soup is from ...lemme see....40 years ago? We lived around the corner from Mrs. Gooch's in WLA. I was 'chubby' as a child and was subjected to all kinds of holistic/health food diets. Yes, 'subjected'. Try eating nothing but apples for 3 days followed by an 8th of a cup of olive oil and lemon juice! UCK. <br/>In any event, the original base was just that. Cabbage. Now I realize it's more like a mirepoix with tomatoes added. 4 ingredients plus salt. Cabbage, whole stewed tomatoes, celery and onion. <br/>That said, then we'd add a tiny bit of this or that if desired. My mom was one of those that didn't know the beauty of herbs and spices for flavoring. So it was purely by accident that we came across using parmigiana cheese. <br/>I agree that carrots would be a tad sweet, at least for my palate. Bell peppers sound great. I'm also going to try some parsley. Plus now I add garlic as well. I'm in the process of cooking up a batch at this moment. I'm guessing from the ingredients it will be at least a 4 star soup!
I switched his up a bit and roasted 2 green and red bell peppers, a container of diced mushrooms and 2 large onions and 2 cloves of garlic (finely chopped) with some salt and pepper in a 425 degree oven for 20 minutes. Then I combined 2 cans of Muir Glen fire roasted crushed tomatoes with the remaining ingredients in a large stock pot to warm through before adding the roasted veggies and Spicy V8 (love my spicy stuff) and simmered for the time stated. I squeezed the lemon juice at the end of the cooking time and ate 2 huge bowls. Yummy! I think the balsamic vinegar and lemon are such a great addition to the original recipe. Thanks for posting this "oldie, but goodie."