Despite some claims made by promoters of certain crash diets or “detoxes,” let’s just say right here that cabbage soup is not a magical fat-burning elixir. Eating it almost exclusively for days on end will not give your body the nutrients it needs to sustain itself in the long run and any weight you lose will probably be water and come right back once you resume normal eating. Not to mention that it sounds like a pretty boring way to eat for a week or more.
That’s not to say that cabbage soup — and soup in general — isn’t something to include as part of your healthy eating pattern in 2017. It fills you up with low-calorie broth and lots of vegetables, which means you’re getting fiber and lots of other vitamins and nutrients that your body needs.
This simple recipe for a tasty Vegetarian Cabbage Soup will get you through cold winter days. Make a batch and then save some in the freezer so you’ll have a quick healthy lunch or dinner later too.
Vegetarian Cabbage Soup
Yield: 16 (approximately 1 1/2 cup servings)
Ingredients:1 1/2 cups carrots, chopped 1 1/2 cups onion, chopped
3 cloves garlic, minced
2 bay leaves
1 teaspoon paprika
½ teaspoon ground pepper
2 14.5-ounce cans diced tomatoes, unsalted
4 cups green cabbage, shredded
1 cup cut green beans, frozen
46 ounces low-sodium tomato juice
1 ½ cups green pepper, chopped
3 cups celery, chopped
16 ounces low-sodium vegetable broth
Directions:Add all ingredients to a large crock pot. Cover and cook on medium heat for 2 to 4 hours or until desired texture of vegetables. Remove bay leaves prior to serving.
Cook’s notes: For a heartier soup, consider adding ancient grains, canned beans or cubed potatoes. Soup may be stored in refrigerator for up to one week. Freeze in small containers up to 3 months.
NUTRITION INFORMATION PER SERVING: 60 Calories; 0 grams Fat; 0 grams Saturated Fat; 0 mg Cholesterol; 160 mg Sodium; 12 grams Carbohydrates; 7 grams Sugar; 3 grams Fiber; 2 grams Protein