skinny cabbage soup
An excellent "diet" soup, this can be eaten in large serving sizes without adding many calories to the diet; yet it still has the protein factor of the beef. It can also be made with part tomato or V-8 juice if desired. In this batch, I used 3 1/2 cups chicken stock and 6 ounces V-8 juice. If you are not too worried about carbs, it's nice with a little cooked rice or pasta added at the end of cooking.
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yield
2 -4
prep time
10 Min
cook time
50 Min
method
Stove Top
Ingredients For skinny cabbage soup
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1/2 lblean steak or leftover lean beef
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olive oil cooking spray
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2 mdcarrots, grated
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1 stalkcelery, thinly sliced
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1 qtchicken or beef stock (or water)
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2 mdroma tomatoes, seeded and chopped
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1/2head green cabbage, roughly shredded
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2-3 pinchsalt and pepper
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1/2 tspdried rosemary or thyme
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1 bunchgreen onions, trimmed and sliced
How To Make skinny cabbage soup
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1Slice steak very thinly and sauté it in some olive oil spray in a dutch oven. If using leftover cooked beef, just shred and warm it with a little olive oil spray in the dutch oven. -
2Add the carrots and celery and 1 cup of the stock to the pot. Bring to a boil; lower heat, and simmer 15 minutes.
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3Stir in the rest of the ingredients. Continue to simmer the soup for about 30-45 minutes, until cabbage is done to your liking. Stir occasionally to make sure all the cabbage cooks evenly. Season to taste with extra salt, pepper, or rosemary as desired.
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4Serve topped with fresh sliced green onions. I do this as I do not like the flavor of large onions cooked with cabbage, but I do like the bite of green onions.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Skinny Cabbage Soup:
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