Cabbage Soup | The Style Scribe

Cabbage Soup | The Style Scribe

Cabbage Soup | The Style Scribe

Cabbage Soup | The Style Scribe

Cabbage Soup | The Style Scribe

I’m sure you’ve all heard of the Cabbage Soup Diet, and I just want to preface this post by saying that’s not what this is and I’m not advocating any type of intense diet. I just happen to love cabbage and I also happen to love soup! Cabbage is vitamin- and nutrient-rich, as well as having a whole lotta fiber. It’s great for you and very low cal!

Lately I’ve been doing meal prep for the week on Sundays, which allows me to keep a good stock of healthy meal options in my fridge that I can reach for throughout the week! This soup is awesome, simply because you can make a giant vat of it and it’ll last you all week long! Just reheat a portion of it in the microwave or on the stove each day for lunch. So healthy and delicious!

The thing about soup is you can always mix it up. One week I may use double the carrots (love carrots!!), toss in Tabasco for an extra kick, or change it up by adding a different set of herbs. It’s really hard to mess up soup – you just have to season it correctly or it’ll come out bland. You can also add and remove really any vegetable from this recipe and it’ll still taste good – before I cut out complex carbs, I also incorporated potatoes! Below is what I used for this particular recipe:

WHAT-YOULL=NEED

1 large head of green cabbage

6-8 carrots, chopped

1 large white onion, diced

1 head of celery, chopped

3-6 cloves of garlic

2 cans of diced Garlic tomatoes

2 cans of whole green beans

1 package of chicken broth

Thyme

Sage

Garlic salt, to taste

Salt and pepper, to taste

Tabasco, to taste

DIRECTIONS2

It’s really easy. Chop up all of the vegetables and place in a large pot. Pour chicken broth over vegetables and then fill the pot 3/4 with water. Stir so that all vegetables are mixed and coated in water. Turn on stove to medium, medium-high heat and cover. Let sit for an hour (or until vegetables are soft – test the carrots or celery to check!), stirring often. Once vegetables are tender, remove from heat and serve immediately. Let the soup cool considerably before placing leftovers into tupperware! Store leftovers in fridge for up to a week.

{ photography by The Style Scribe }

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