Cabbage Fat Burning Soup
A hearty cabbage and vegetable soup made with tomato juice, beef stock, onions, celery, carrots, bell peppers, green beans, and whole peeled tomatoes. This warm, savory soup is simple to prepare and cooks until the vegetables are tender and the flavors are well blended.
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Ingredients
- 1 large cabbage head cut into shreds or chopped into manageable bite-size pieces
- 2 quarts tomato juice
- 5 carrots peeled and sliced into round pieces
- 2 green bell peppers seeds removed and diced into 1-inch chunks
- 1 packet dry onion soup mix
- 10 celery stalks diced into 1/2-inch sections
- 3 onions finely chopped to help them cook evenly
- 1 can cut green beans drained
- 1 can beef stock preferably low-sodium if desired
- 2 cans whole peeled tomatoes gently crushed by hand for a rustic texture
- Cold water as needed to fully cover the vegetables
Instructions
- Gather all ingredients before beginning. Wash the vegetables thoroughly, then prepare the celery, carrots, onions, cabbage, bell peppers, and green beans so they are cut into evenly sized, easy-to-cook pieces.
- Place the prepared cabbage, celery, carrots, onions, bell peppers, and drained green beans into a large soup pot. This vegetable mixture will form the substantial base of the soup.
- Pour the tomato juice into the pot, then add the crushed whole peeled tomatoes and the beef stock. Add enough cold water to cover the vegetables completely.
- Sprinkle the dry onion soup mix over the contents of the pot. Stir thoroughly so the seasoning, liquids, and vegetables are evenly combined.
- Set the pot over medium heat and bring the soup to a boil. Once it begins boiling, lower the heat and allow the soup to simmer gently.
- Cook for about 25 minutes, stirring occasionally, until the vegetables are tender and the flavors have blended well.
- Ladle the hot soup into bowls and serve warm.
Notes
Use low-sodium beef stock if a milder salt level is preferred.