Does anyone have the recipe for cabbage soup?

Question

Years ago I had a recipe for cabbage soup that dieticians gave to heart patients to lower cholesterol and lose weight. I belive it was a tomato based soup with lots of veggies. Anyone remember this?

Answer 1

http://southernfood.about.com/od/soupandstew/r/blbb48.htm
http://www.mealsmatter.org/recipes-meals/recipe/17763
http://www.cabbage-soup-diet.com/recipe.html

Answer 2

I found a similar Cabbage soup on kraftfoods.com

Hearty Cabbage Soup. It's all veggies. It has fiber, low fat and has vitamin A or C. It tastes Great! I added 1/4 of Cayenne pepper and some garlic salt and pepper to taste to add a little kick. Easy to make. Try it. I believe you will enjoy it.

4 cups chopped green cabbage (1/2 of a small head)
2 medium carrots, sliced
2 medium celery stalks, sliced
1 medium onion, chopped
1 pkg. (10 oz.) frozen green beans, thawed slightly
1 can (15-1/2 oz.) cannellini beans, drained, rinsed
6 cups water
2 cans (14-1/2 oz. each) chicken broth
2 cups canned crushed tomatoes, undrained
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix



PLACE all ingredients in 6- or 8-qt. stockpot.
BRING to boil on high heat. Reduce heat to medium-low.
SIMMER 30 min. or until vegetables are tender.

Answer 3

Wonderfully pure, a "vat" of this stuff lasts about a week, depending on how much you eat each day. Eat as much of the soup as you like, as often as you like.
1 head green cabbage, finely shredded or chopped
2 large onions, chopped
16 to 28 ounces canned tomatoes, chopped with juices
2 green bell peppers, seeded and chopped
4 celery stalks with leaves, chopped
6 carrots, peeled and sliced
1/2 pound green beans, stem ends snapped, sliced on the diagonal
Black pepper to taste
Chopped fresh herbs, such as parsley, sage, dill, cilantro, or thyme
Garnish
Balsamic vinegar or lemon or lime juice
Minced fresh herbs
Chopped green onions




To Prepare
Prep all the ingredients as directed in the recipe list.
To Cook
Put all the vegetables in a big soup pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium and boil gently for 10 minutes. Cover, reduce the heat to low, and simmer until all the vegetables are soft. Stir in the black pepper and chopped herbs.

To Serve
This soup can be served hot or cold. It can be pureed or partially pureed to vary textures. It can be seasoned differently for variety, with balsamic vinegar, lemon or lime juice, different fresh herbs, or chopped green onions.

Answer 4

I think this is the one you are looking for.....

Cabbage Soup

4 servings

50 min prep

INGREDIENTS

46 ounces plain tomato juice
4 cups cabbage, shredded
1 medium onion, chopped
2 large carrots, cleaned skinned and shredded
1 cup celery, finely diced

DIRECTIONS

Mix everything together and bring to a boil.
Reduce heat and simmer for 30 mins.
**Longer if you prefer your veggies to be soft** Refrigerate until cool.
Serve chilled with sour cream.

Answer 5

Cabbage Soup

The Diet Doctor’s Wife: This recipe is based on my mother’s sweet and sour cabbage soup. My version is vegetarian and just as yummy. I can eat a whole pot-full in just one sitting. Thankfully, it’s not at all fattening.

The Diet Doctor: This soup is great for dieting. It’s low in fat and calories, high in fiber, and has a mild diuretic effect. You can enjoy it in large quantities, guilt-free.

2 teaspoons grapeseed oil
2 cups onion, chopped
2 cloves garlic, minced
1 cup carrot, diced
1 cup celery, diced
Bouquet garni (1 bay leaf, 6 sprigs parsley and 6 chives, tied together with string)
1 teaspoon ground caraway or 1 tablespoon caraway seeds
1 bay leaf
1 pound cabbage, shredded
1 cup Jerusalem artichoke, cut in chunks (optional)
1/2 cup parsnip, diced
1-cup turnip, cut in chunks
14-ounce can peeled and seeded tomatoes, coarsely chopped
4 cup Basic Vegetable Stock (recipe below) or water
2 tablespoons apple cider vinegar
Sea salt and freshly ground white pepper, to taste

Heat oil in a stockpot. Add onion, garlic, carrots, celery, bouquet garni, caraway and bay leaf, and sauté for 5 minutes. Add the rest of the ingredients and bring soup to a boil.

Lower heat and simmer 30 minutes. Season to taste. Remove bay leaf.

Serves 8

Nutrition Per Serving: Calories 95, Total Fat 2g, Saturated Fat trace, Cholesterol 0mg, Sodium 129mg, Potassium 556mg, Total Carbohydrate 20g, Dietary Fiber 4g, Protein 3g, Calcium 72mg, Iron 2mg, Vitamin C 36mg, Vitamin A 4916 IU, Vitamin B6 .2mg, Thiamin B1 .1mg, Riboflavin B2 .1mg, Folacin 53mcg, Niacin 1mg

Answer 6

4 cups water
2 tablespoons chicken bouillon granules
3 diced, peeled potatoes
1 cup chopped onion
1 cup diced peeled rutabaga
1 cup chopped celery
1/2 cup diced carrots
6 cups chopped green pepper
1 garlic clove
1 teaspoon slat
1 teaspoon dill weed
1 cup butter
1 cup all-purpose flour
2 cups milk
2 cups chicken broth
1/2 pound processed cheese, cubed
1/2 teaspoon dried thyme
Pepper to taste!
DIRECTIONS
in a dutch oven or soup kettle bring water and bouillon to a boil. Add potatoes, onion, rutabaga, and carrots. Reduce heat, cover and simmer for five minutes. Add cabbage celery, and green peppers, simmer, uncovered, for five minutes or until vegatables are crisp tender. Add garlic, salt, and dill. In a saucepan, melt butter. Stir in flour, cook and stir over medium heat until golden. Gradually add milk and butter, stirring until smooth. Add cheese , thyme and pepper. Cook on low until cheese is melted. Stir into vegatable mixture. Simmer five minutes. Thin with milk, if needed!

Answer 7

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Answer 8

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Answer 9

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Answer 10

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Answer 11

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