Low-Sodium Cabbage Soup Diet Recipe All Fresh |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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The Cabbage Diet Soup is a long time known great soup. However, recently, I have been trying to keep the sodium down in all my cooking to keep the blood pressure in check. When I looked at how much salt was in this recipe the way it was made, I realized that I could cut it down dramatically. But, would it taste as good??? (I think so...) Ingredients:
5 large tomatoes |
1 red onion |
6 scallions |
2 green peppers |
2 medium zucchini |
2 jalapeno peppers |
3 carrots |
10 ounces fresh mushrooms |
1 bunch celery |
1/2 head cabbage |
3 low-sodium beef bouillon cubes |
24 ounces low-sodium v8 juice |
2 tablespoons fresh parsley |
4 garlic cloves |
2 tablespoons olive oil |
Directions:
1. Blanch tomatoes by putting them in a pan with about half an inch of water in the bottom.
2. Cook over medium heat until skins split.
3. Place in a strainer and run under cold water, skin the tomatoes. and set aside.
4. Chop all the vegetables into bite sized pieces.
5. Sauté the onions, peppers, celery and carrots in your soup pot along with the spices (including the beef bouillon) until slightly soft.
6. Add cabbage and continue stirring until the cabbage wilts down.
7. Add mushrooms and zucchini, the blanched tomatoes, and the V8.
8. Cook on low for about 45 minutes.
9. If there is not enough liquid, you can either add more V8 or water if desired.
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