New Herbs Cabbage Soup for Cabbage Soup Diet
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  1. 2 cans (28-oz/794-g) pureed tomatoes
  2. 1 can water (to dilute the pureed tomatoes)
  3. 1 bunch scallion (chopped)
  4. 1/2 - 3/4 head white/green cabbage (roughly chopped)
  5. 1 bunch celery (chopped)
  6. 4 carrots (diced)
  7. 2 large bell peppers (either red, green, yellow, or a mix) (diced)
  8. 1 bunch fresh Italian flat-leaf parsley (chopped)
  9. 1 bunch fresh basil (or cilantro) (chopped)
  10. 3 bay leaves
  11. 1 head garlic (finely chopped)
  12. 1 package Lipton Onion Soup mix
  13. salt & ground black pepper (to taste)
  14. dash of dried herbs (e.g. rosemary, tarragon, red crushed pepper) (optional)
  15. chicken/beef bouillon cube (optional)
  1. Put all the pureed tomatoes in a large soup pot, then add in 1 full can of water. Bring to the boil.
  2. Add in the chopped scallions, cabbage, celery, diced carrots and bell peppers.
  3. Bring to the boil again, then reduce heat to a simmer.
  4. Add in parsley, basil, bay leaves, garlic and the onion soup mix. Put the lid on and let the soup simmering for 1 /12 to 2 hours. Remove from heat and discard the bay leaves.
  5. Season with salt and black pepper to taste.
  6. You may add in bouillon cube and some dried herbs if you want the taste to be richer.
  7. You may serve the soup as it is or puree it using a hand blender so that all the flavors are blended.
  8. Serve the soup hot or cold.
Diet Plan 101