Skinny Cabbage Soup

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By Susan Feliciano
from Oak Ridge, TN

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.

serves 2-4
prep time 10 Min
cook time 50 Min
method Stove Top

Ingredients

  •   1/2 lb
    lean steak or leftover lean beef
  •  
    olive oil cooking spray
  •   2 medium
    carrots, grated
  •   1 stalk(s)
    celery, thinly sliced
  •   1 qt
    chicken or beef stock (or water)
  •   2 medium
    roma tomatoes, seeded and chopped
  •   1/2
    head green cabbage, roughly shredded
  •   2-3 pinch
    salt and pepper
  •   1/2 tsp
    dried rosemary or thyme
  •   1 bunch
    green onions, trimmed and sliced
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How To Make

  • 1
    Slice 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.
  • 2
    Add the carrots and celery and 1 cup of the stock to the pot. Bring to a boil; lower heat, and simmer 15 minutes.
  • 3
    Stir 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.
  • 4
    Serve 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.
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