6 large green onions (also called “spring”
onions)
2 green peppers
1 or 2 cans of tomatoes (diced or whole)
3 carrots
1 container (10 oz. or so) mushrooms
1 bunch of celery
half a head of cabbage
1 package spice only soup mix (optional,
but try to keep it as low in sodium as possible)
1 cube of low sodium bouillon
1 48oz can Low Sodium V8 juice (optional)
Season to taste with pepper, parsley,
curry, garlic powder, etc. (Little to NO SALT!)
Recipe
Directions:
Slice green
onions, put in a pot on medium heat and start to sauté with cooking spray. Do
this until the onions are whiter/clearer in color (about 4-6 minutes).
Cut green
pepper stem end off, then cut pepper in half to take out the seeds and
membrane. Cut the green pepper into bite size pieces and add to pot.
Take the
outer leafs layers off the cabbage, cut into bite size pieces, add to pot.
Clean
carrots, mushrooms, and celery, cut into bite size pieces and toss them in. Add
tomatoes now, too.
If you would
like a spicy soup, add a small amount of curry or cayenne pepper now.
For
seasonings, you can use a spice soup packet of your choice (no noodles!) or use
beef or chicken bouillon cubes. These cubes are optional, and you can add
spices you like instead (make sure not to add much salt, if any at all).
Use about 12
cups of water (or 8 cups and the 48 oz of Low Sodium V8 juice), cover and put
heat on low. Let soup simmer for a long time – about 2 hours or until
vegetables are tender.
Coming Soon!!
I am working
on a spice package that gives my Cabbage Soup added gusto! Check back soon to see when it’s
ready!!
source: http://www.cabbage-soup-diet.com
