This recipe is the simplest to prepare. You just need to put everything together, cook and simmer, until the vegetables are soft. What I like more about this is you can even refrigerate and it will last for days! And since I am on a cabbage soup diet, I double the recipe and just store it in the fridge. That way I save a lot of effort to make this every day, not that it’s a complicated recipe.
The problem with women who went into labor is losing all the weight gained during pregnancy. I am not used to being this big, I’m petite with a body of (they say) a teenager. So being big is not in my dictionary. Then, one day a friend of mine (she’s a mom too) said to try this recipe because it is a sure way of losing weight. And boy it’s true! Little do I know cabbage helps us to detox, in fact, double detox! I’ve never known that cabbage is like a hidden gem among varieties of vegetables. It helps our liver break down toxins so they can easily be removed. I know, it’s wow! And not only that, I am enjoying the soup too! Because it’s delicious and super healthy!
Ingredients
5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled tomatoes, with liquid
1 large head cabbage, chopped
1 (1 ounce) envelope dry onion soup mix
1 (15 ounces) can cut green beans, drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounces) can beef broth
How to make Cabbage Fat-Burning Soup
Step 1: In a large pot, put the carrots, onions, tomatoes, cabbage, green beans, peppers, and celery.
Step 2: Pour in the soup mix, tomato juice, beef broth, and water enough to cover the vegetables.
Step 3: Cook and let it simmer until the vegetables are tender.
Step 4: Serve and enjoy! This cabbage soup can be stored inside the fridge and will last for several days.
Ingredients
- 5 carrots, chopped
- 3 onions, chopped
- 2 (16 ounce) cans whole peeled tomatoes, with liquid
- 1 large head cabbage, chopped
- 1 (1 ounce) envelope dry onion soup mix
- 1 (15 ounces) can cut green beans, drained
- 2 quarts tomato juice
- 2 green bell peppers, diced
- 10 stalks celery, chopped
- 1 (14 ounces) can beef broth
Instructions
Step 1: In a large pot, put the carrots, onions, tomatoes, cabbage, green beans, peppers, and celery.
Step 2: Pour in the soup mix, tomato juice, beef broth, and water enough to cover the vegetables.
Step 3: Cook and let it simmer until the vegetables are tender.
Step 4: Serve and enjoy! This cabbage soup can be stored inside the fridge and will last for several days.
