BEST Cabbage Soup Diet Recipe

Delicious Cabbage Soup: Weight Loss + Healthy Eating

The BEST cabbage soup diet recipe is the Savvy Vegetarian version of the typically horrible cabbage soup diet recipe. With our version of cabbage soup, you get delicious, healthy eating, AND weight loss!

Our cabbage soup diet recipe has oil, protein and carbs, lots of fiber, plus vitamins and minerals. With the oil, the beans, and the grains, it has approximately 1200 - 1300 total calories.

Note: If you add the optional potatoes, that will up the total calories to about 1500 - about 250 calories per large serving. So go wild! Add potatoes.

Also note that there are no onions in this recipe - they're major gas producers, and potent in combination with beans and cabbage. Try to use some gas reducing ingredients in your soup: kombu seaweed, bay leaf, hing (asefetida), fennel, cumin, ginger.

By the way, I don't recommend the cabbage soup diet - but if you want a low cal, filling, balanced and nourishing vegetarian meal, here it is. If you insist on eating soup all day long for a week, at least you can vary the greens, the beans and the grains to relieve the monotony. If you're not dieting, this soup goes well with a salad; bread and cheese or hummus; a sandwich or wrap; and makes a great start to a full meal.

If you don't have all the ingredients for cabbage soup, feel free to omit and substitute - that's what soup is all about!

Six large or twelve small servings: This cabbage soup diet recipe adapts very well to a crockpot. Just throw everything in at once, put it on low, come home from work and eat.

Printable Recipe: Click the printer icon on your browser - you'll get just the recipe

Cabbage Soup Ingredients:

• 6 cups water or soupstock
• 1/3 cup brown rice or pearl barley (or 1 cup cooked br. rice or barley)
• One 2 inch piece kombu seaweed
• 2 cans Great Northern beans, pinto beans or garbanzo beans, drained and rinsed (or 1 can each of two kinds of bean)
• *If you want to cook your own beans, see the directions below
• 1 Tbsp olive oil or other vegetable oil
• 2 cloves garlic, peeled & minced OR a pinch of hing (asefetida)
• 1 Tbslp minced fresh ginger, or 1 tsp dried
• 1/2 small head green cabbage, cut in half lengthwise, cored and cut in thin strips
• *For variety substitute savoy or napa cabbage, or 1 bunch kale or collard greens. Remove stems and chop in thin strips
• 2 stalks celery, diced
• 2 medium carrots, peeled and sliced thinly on the diagonal
• Optional: 2 cups diced potato, peeled or not
• 1/2 tsp dried ground fennel
• 1/2 tsp gr cumin
• 1 tsp gr coriander
• 1 tsp paprika
• 1 bay leaf
• 1 tsp dried basil
• 1/2 tsp dried thyme leaf
• 1 16 oz can crushed tomatoes, or 2 cups tomato sauce or 4 oz can tomato paste
• 1 tsp salt
• 1 Tbsp Bragg's Liquid Aminos or soy sauce
• Fresh ground black pepper to taste
• 1/2 cup chopped fresh parsley

Directions:

1. Add the grain to the water or stock, with the kombu, and bay leaf. Bring to a boil, cover, and turn down to simmer
2. Prep the veggies
3. Heat the oil on medium in an 8 - 10 quart pan
4. Add the fresh garlic (if using), and ginger to the oil, sauté for a minute
5. Add the veggies and sauté 5 minutes on med/high heat
6. Add the herbs and spices, sauté briefly
7. Add veggie mixture to the soup
8. Drain and rinse the beans, then add to the soup
9. Add the tomatoes, and bring back to a boil
10. Simmer 20 min - 1/2 hour, until veggies are tender and the grain is cooked
11. Add salt, pepper, Braggs or soy sauce, and minced fresh parsley

Bean Cooking Directions:

1. Note - This makes enough beans for a second batch, to freeze, or make a double soup recipe. Using a pressure cooker greatly reduces cooking time, but don't omit the soaking!
2. Soak 1 c. of beans: 12 hours for garbanzos, 8 hours for white beans, 4 hours for pinto or kidney beans
3. Use hot water & change several times to cut soaking time in half
4. Drain & rinse the soaked beans, cover with cold water to cover, and bring to a boil
5. Boil ten minutes, and skim the foam
6. Cover and simmer for 1 - 2 hours, until very tender

Note: If you're going to soak and cook beans, it's worth making extra, to freeze in small amounts for future meals.

More bean cooking tips and directions

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More Great Vegetable Soup Recipes:

Cream of Broccoli Soup Easy Vegetable Curry Lentil Potato Cauliflower Soup Barley Bean Vegetable Soup White Bean Italian Style Soup

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