One of my all-time favorite recipes has a ridiculous name: “Cabbage fat burning soup.” Fortunately, this name makes the recipe really easy to find when I haven’t thought about it in ages. I don’t remember how I first came across this recipe – probably during some search for a healthy meal in the early ages of interneting, but it has been a favorite ever since.
The recipe is mainly veggies, but added tomato juice and beef broth elevate the flavor and make it quite hearty. Since the recipe is so gigantic, one batch lasts for ages. You can switch it up by adding extra pepper, chili flakes, or hot sauce depending on your mood. I like to cook a batch, put it in the fridge, and enjoy it for lunches/dinners throughout the week. If I get tired of it or am feeling extra hungry, I will add quick protein to the side – usually rotisserie chicken. I don’t remember whether or not this recipe had the desired “fat burning” impact that the title claims, but you really can’t go wrong given the amount of veggies that are in each serving.
The recipe is rather straight forward, so I am copying/pasting directly from allrecipes.
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 ounce) can cut green beans, drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can beef broth
Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.
While the recipe is quite simple, I did make a couple of small improvements.
- Since I hate cutting carrots, I bought pre-cut carrot “coins” and added in three cups worth.
- I bought chopped peeled tomatoes with liquid rather than the whole version. There is no point to buying the whole version because there is no circumstance where it is pleasant sticking an entire mushy tomato into your mouth.
- Buy low-sodium canned ingredients. I am the biggest salt lover of them all but I am currently working on reducing my sodium intake. It is one of the hardest things I have ever done because I genuinely enjoy the taste of ocean water, but you do not need the extra salt in the green beans, tomato juice, or beef broth. If you are really missing the extra sodium when the soup is completed, you can always add a bit of salt in.
In addition to making a few ingredient changes, I also cooked this in the crock pot rather than in a pot on the stove. This is mainly because I did not have a pot that was large enough at home and also because I was hoping to throw everything in, run errands and come home to completed soup. Unfortunately the soup took much longer to cook than I was expecting (I blame the cabbage) and after five hours of cooking on high, I turned the temperature to low and left it on all night. It is possible to cook it in the crock-pot, just don’t expect it to be done as anywhere near as quickly as it would be on the stove.
That’s about it! I’m super excited to enjoy my soup for lunch and dinner today.. And tomorrow.. And everyday this week. And to share some with my family!
Please let me know if you end up making this recipe – and pass along any recipe variations or tasty additions!
Want to read more of my recipe reviews, tips and tricks? Visit my “diet” section.