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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I've tried a bunch of different diet cabbage soup recipes, and this one is really just an excellent variation on a theme. I think the flavors come together nicely, and are interesting enough that you won't get sick of it after one bowl! I made this on a whim one day, and didn't even have to leave the house to get any of the ingredients (We have a weird, but well-stocked pantry!). I guess that sort of makes it a kitchen sink type soup, but it's still in that all-you-can-eat category, and so delicious! Ingredients:
28 ounces crushed tomatoes |
1 head cabbage, chopped |
1 bunch green onion, sliced |
2 (4 ounce) cans sliced mushrooms, undrained |
1 (16 ounce) bag frozen okra, sliced |
1 (8 ounce) box frozen chopped spinach |
4 garlic cloves, chopped |
3 beef bouillon cubes (use vegetable to make it vegetarian or vegan) |
1 (2 ounce) box lipton onion soup mix (that's 2 envelopes) |
1 teaspoon cayenne pepper |
1 tablespoon basil, chopped |
Directions:
1. Throw EVERYTHING into a big pot!
2. Cover everything with water and place on the stove. You want the water to be just covering all the vegetables by a half inch or so, unless you want it really soupy-then add more water.
3. Bring everything to a boil, then slightly turn down the heat so the soup boils gently for about ten minutes.
4. Cover and simmer until all the vegetables are soft. Season to taste.
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