Description
A delicious and healthy Cabbage Fat-Burning Soup that helps detoxify the body while being low in calories.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 stalks celery, diced
- 1 medium green bell pepper, chopped
- 1 small head of cabbage, chopped (about 4 cups)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 1 cup corn (fresh, frozen, or canned)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes until the onion is translucent.
- Add the diced carrot, celery, and green bell pepper to the pot. Cook for an additional 5 minutes, stirring occasionally.
- Stir in the chopped cabbage and cook for another 3-4 minutes until it begins to wilt.
- Pour in the diced tomatoes with their juice and the vegetable broth. Stir in the thyme, basil, salt, black pepper, and red pepper flakes if using.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes.
- Add the green beans and corn to the pot, and continue to simmer for another 10-15 minutes until the vegetables are tender.
- Taste and adjust seasoning if necessary before serving.
Notes
- For added protein, consider adding cooked chicken or beans to the soup.
- Experiment with different vegetables like zucchini or spinach for variety.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg