Cabbage Soup (Diet)
Recipe: #5191
April 16, 2012
Categories: Celery, Cabbage, Carrot, One-Pot Meal, Fat Free, Gluten-Free, Heart Healthy Kosher, Low Calorie, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Kosher Meat, more
"Two cups of this soup provided the RDA for Vitamin A, nearly half of RDA for Calcium, Vitamin C and 25% of the RDA for Potassium. In addition, it is filled with ingredients that fight cancer, stroke and high blood pressure and lowers cholesterol levels. Add this to all the healthful vitamins, nutrients and fiber you consume with your daily eating will help you trim down fast. I usually add 3 medium cooked and chopped beets and a few parsnips (if you like them). I usually eat this for 5 days (as much as you like) and supplement it with boneless, skinless poached chicken breasts cut into bite size pieces for the protein. Remember to drink lots of water. The serving is 1 cup...however eat as much as you like."
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (163.6 g)
- Calories 41.9
- Total Fat - 0.3 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 234.4 mg
- Total Carbohydrate - 8.8 g
- Dietary Fiber - 3.2 g
- Sugars - 3.4 g
- Protein - 2.5 g
- Calcium - 66.1 mg
- Iron - 1.3 mg
- Vitamin C - 55.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine all chopped veggies in large pot or dutch oven.
Step 2
Sprinkle onion soup mix over all and add enough water to cover; stir.
Step 3
Bring to boil and simmer for 10 minutes; if you like your veggies cooked more, remember they are still cooking as the soup cools; you don't want them too soft.
Step 4
Remove from heat and let stand until ready to eat.
Step 5
I find that adding lemon juice to the soup bowl brightens the flavours and reduces the need for salt; a nice hot sauce is gooda as a condiment with a grinding of black pepper.
Tips
No special items needed.
10 Reviews
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