In the heartland, where the earth is rich and the people are richer in spirit, there's a soup that's been passed down through the generations. It's a humble potful of goodness that's as nourishing for the soul as it is for the body. Cabbage soup, a staple at many supper tables, finds its roots in the practical and hearty cooking of our ancestors. They knew the value of a good meal that could stretch to feed a large family, and how to make a nourishing dish from the simplest of ingredients.
It's said that cabbage soup can help with weight loss, and while I can't speak to any magic properties, I can say it's a wholesome, low-calorie option that's chock-full of vegetables. It fills you up without weighing you down, making it ideal for anyone looking to eat a little lighter without sacrificing flavor. I make it whenever I feel the need to reset after indulging a bit too much—like after the holidays, or when springtime makes me think of getting out and tending to my growing things.
This hearty soup pairs wonderfully with a slice of crusty whole grain bread or a few crackers, for those of you who can't imagine a meal without a bit of something extra. And if you're like me and have a patch of greens growing out back, a fresh, simple salad makes for a nice, light companion to this comforting bowl.
Weight Loss Cabbage Soup
Servings: 6 to 8
Ingredients:
- 1 large onion, diced
- 2-3 cloves of garlic, minced
- 1 green cabbage, chopped
- 3 carrots, peeled and sliced
- 2 stalks of celery, sliced
- 1 bell pepper, any color, chopped
- 1 can (14.5 oz) of diced tomatoes, with juice
- 6 cups low-sodium vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 2 tablespoons of olive oil
- Fresh parsley, chopped (for garnish)
Directions:
1. In a large pot, warm the olive oil over medium heat. Add in the diced onion, garlic, and a pinch of salt, and sauté until the onions are translucent and fragrant.
2. Toss in the carrots, celery, and bell pepper, stirring occasionally, until the vegetables start to soften slightly.
3. Add the chopped cabbage to the pot, mixing it with the other vegetables. Let it cook down for a few minutes—don't rush it, darlings; good flavor takes a bit of patience.
4. Stir in the diced tomatoes, vegetable broth, and tomato paste. Season with the basil, oregano, red pepper flakes (if you like a bit of a kick), and salt and pepper to taste.
5. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for about 25-30 minutes, or until the vegetables are tender to your liking.
6. Taste and adjust the seasonings if necessary, then ladle the soup into bowls, sprinkling a bit of fresh parsley on top for color and a burst of freshness.
Variations & Tips:
- For some added protein, you can throw in a can of drained and rinsed white beans, or if you're not strictly vegetarian, a few chunks of chicken breast.
- Feel free to play with the veggies in this recipe according to what's in season or what you've got handy. Turnips, parsnips, or even some sliced zucchini would fit right in.
- And here's a little trick from my kitchen: a splash of apple cider vinegar or a squeeze of lemon juice added at the end brings a nice zing that brightens the whole pot.
The wonderful thing about this soup is its forgiving nature—she doesn't mind one bit being tailored to your taste or what's currently in your pantry. So, you just go on and make it your own. Happy cooking (and eating), my dears.
