tomato and cabbage fat-burning soup

Name: Tomato and Cabbage Fat-Burning Soup
Prep time: 25 min
Cook time: 35 min
Yield: 15
Cuisine: American
Ingredients: 5 medium carrots, chopped; 3 medium onions, chopped (i usually use only 2 onions); 3 clove(s) fresh garlic, minced; 32 ounce(s) canned whole tomatoes, with liquid; 1 very small head green cabbage, chopped; 15 ounce(s) can cut green beans, drained; 2 medium green bell peppers, diced; 8 to 10 stalk(s) celery, chopped; 1 ounce(s) package onion soup mix; 2 quart(s) tomato juice; 14 ounce(s) can low-sodium beef broth; - water, as needed (usually about 4 or 5 cups, for me)

(2 RATINGS)

4 Pinches 5 Photos

Vickie Parks

Renton, WA

Updated on Mar 29, 2016

From Allrecipes, posted by Nell Marsh who states, "This tomato and cabbage soup was rumored, in days of old, to melt away those thighs." A similar Weight Watchers recipe (includes zucchini, basil, oregano) states it's served in hospitals to patients on low-calorie diets. Patients love that it's so tasty and they can have all they want since it's so low in calories (90 calories per serving, 0 points in WW plan). Yet it's chock-full of essential nutrients, which is important for overall health in their weight-loss journeys. Whether all that is true or not, I don't know. But it really is tasty.

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Tomato and Cabbage Fat-Burning Soup, made 3-31-16

prep time 25 Min

cook time 35 Min

method Stove Top

yield 15 serving(s)

Ingredients

5 medium carrots, chopped
3 medium onions, chopped (i usually use only 2 onions)
3 cloves fresh garlic, minced
32 ounces canned whole tomatoes, with liquid
1 very small head green cabbage, chopped
15 ounces can cut green beans, drained
2 medium green bell peppers, diced
8 to 10 stalks celery, chopped
1 ounce package onion soup mix
2 quarts tomato juice
14 ounces can low-sodium beef broth
water, as needed (usually about 4 or 5 cups, for me)

How To Make tomato and cabbage fat-burning soup

Step 1

Place carrots, onions, garlic, tomatoes, cabbage, green beans, peppers, and celery in a very large stockpot.

Step 2

Add the onion soup mix, tomato juice, beef broth, and enough water to completely cover vegetables.
Step 3

Simmer until vegetables are tender, about 25 to 35 minutes. NOTE: The recipe as written makes a very large batch (which is why Step #1 states to use a very large stockpot). But leftovers can be stored in the refrigerator for several days and reheated as needed.
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