Recipe for Cabbage Soup
I was searching around for the cabbage soup diet recipe I stumbled upon different variations of this recipe. With a little ingenuity I decided to make up my own recipe for this soup. The recipe I came up with has more taste, more vegetables, more seasonings, and it’s also a great vegetarian dish for those that want a warming hearty soup during these chilly days. The soup is also great if you want to take a break from eating meat for awhile or want a healthier option to a tasty soup. I hope you will try it and enjoy it as much as I do.
Cabbage Soup Recipe:
1- container of mushrooms
½ green leaf cabbage
½ purple cabbage
1- purple onion diced
1- leak chopped
1-red bell pepper chopped
4 – ribs of celery chopped
4- carrots chopped or 12 baby carrots cut into bite size pieces
2- green onions chopped
4- cloves of garlic chopped or minced
2- cups of flat leaf spinach
½ – lb of green beans
1- bottle of V8 vegetable juice
2- packets of onion soup mix
1- can of tomato soup or tomato pure`
2- Tblsp worchestchire sauce
Seasonings: sea salt, black pepper, oregano, caraway seeds, parsley falkes or cilantro, thyme,
(Optional red pepper flakes)
Soaking solution to clean vegetables:
I make a solution of warm water , white vinegar, salt to soak all my vegetables and then drain in a calendar washing very thoroughly cause the leaks , celery, spinach can at times have a lot of dirt in grit in them. It’s very important that you wash all vegetables carefully. Clean your mushrooms with a damp paper towel or damp dish towel carefully brushing off any dirt instead of washing them because they hold moisture. Rubbing the damp towel over the mushrooms will loosen any dirt and make them cleaner.
In a large stock pot fill with three qt’s of fresh water, add the seasonings that you want to the water. Bring the water to a boil then add in all vegetables into the pot. Allow the vegetables to cook except the mushrooms for about half an hour. Add in an entire bottle of V-8 juice and tomato soup or pure. Add in the two packets of onion soup mix and the two tblsp of Worcestershire sauce. Place the soup on a slow simmer allowing it to cook for at least forty-five minutes to an hour then add in the mushrooms letting them cook for an additional ten minutes.
Should you want the vegetables to cook you can for at least an hour and a half. Taste the soup to make sure it’s seasoned to your liking. You can drizzle olive oil over the soup for extra flavor or a drizzle of balsamic vinegar. May this soup fill you up and warm you; it’s a great way to eat healthier.