This Simple Cabbage Soup recipe is perfect if you are looking to jump-start your weight loss goals or cleanse your body after a long stretch of days of overeating. This is also a great recipe if you are doing any type of fasting similar to the Daniel Fast as it does not have any meat or processed ingredients.
This simple cabbage soup recipe has a tomato soup base and has an abundance of colorful and nutrient-dense veggies, like yellow squash, zucchini, carrots, green beans, and of course an ample amount of purple cabbage and they mix together wonderfully to give a great taste and the soup is packed with fiber to keep you feeling full and satisfied.
Cabbage Soup Recipe
I love how easy this recipe is to throw into the slow cooker. It’s a perfect way to make an easy lunch for your workweek that is also full of nutrients. Cook it while you work all day, and serve it up for dinner, then put the leftovers in individual containers for reheating for lunch each day.
My whole wheat cornbread muffins are perfect alongside this yummy soup recipe! You can easily indulge after saving so many calories by eating this weight loss soup!
Variations to this Simple Cabbage Soup Recipe:
Feel free to replace any of the vegetables with the vegetables that you and your family prefer and enjoy. For example, my family does not like mushrooms, so I opt to leave these out of the recipe when I make this for my family and sometimes I will add additional zucchini in place of the mushrooms.
- You can also add whole grain pasta noodles to this Simple Cabbage Soup recipe for additional fiber and texture.
- This Simple Cabbage Soup recipe is also a great freezer-friendly option, so double your batch and freeze for the nights you just can’t find time to cook.
- If you and your family want to make this soup more hearty, you could add shredded chicken or lean ground turkey or beef to increase the protein intake in the recipe per serving.
- White onion
- Shiitake mushrooms
- Tomato juice
- Chicken broth
- Fire-roasted diced tomatoes
- Yellow squash
- Green beans
- Kidney beans
- Purple cabbage
- Italian seasoning
- Black pepper
- Red pepper flakes
How to make this Simple Cabbage Soup Recipe:
Start by preparing all of your vegetables. I begin by chopping my zucchini, squash, and carrots first.
Next, you will cut the head of cabbage in half, core it, and then slice into thin pieces.
Heat a large skillet over medium-low heat and coat it with nonstick cooking spray. Cook the onion, garlic, mushrooms, and carrots until they begin to get soft, about 5 minutes.
Next, add the tomato juice, chicken broth, tomatoes, the cooked vegetables, and the remaining vegetables to a slow cooker. Season with the Italian seasoning and salt and pepper, to taste.
Then, cook on low until vegetables are tender, 2 to 3 hours.
As an optional step, to freeze leftovers: Remove the desired portion, pour into plastic freezer bags and lay flat on a baking sheet and freeze. Once the soup is frozen flat, it is much easier to store without taking up too much room. To thaw, place the bag in the fridge for 24 hours and then reheat.
Simple Cabbage Soup
- 1 small white onion
- 2 cloves garlic minced
- 1 5 ounce packagevshiitake mushrooms sliced
- 3 whole carrots peeled and sliced
- 3 cups low sodium tomato juice
- 2 cups low sodium chicken broth
- 2 14.5 ounce cans no-salt-added fire roasted diced tomatoes
- 1 zucchini sliced in rounds and quartered
- 1 yellow squash sliced in rounds and quartered
- 1 8 ounce bag of frozen green beans
- 1 15 ounce can of kidney beans drained and rinsed
- 3 cups purple cabbage chopped
- 1 tsp Italian seasoning
- salt to taste
- black pepper to taste
- 1/2 tsp crushed red pepper flakes
- Heat a large skillet over medium-low heat and coat it with nonstick cooking spray. Cook the onion, garlic, mushrooms and carrots until they begin to get soft, about 5 minutes.
- Add the tomato juice, chicken broth, tomatoes, the cooked vegetables, and the remaining vegetables to a slow cooker. Season with the Italian seasoning and salt and pepper, to taste.
- Cook on low until vegetables are tender, 2 to 3 hours.
- To freeze leftovers: Remove desired portion, pour into plastic freezer bags and lay flat on a baking sheet and freeze. Once the soup is frozen flat, it is much easier to store without taking up too much room. To thaw, place bag in fridge for 24 hours and then reheat.
Leave a Reply
You must be logged in to post a comment.