This weight-loss cabbage soup recipe with tomatoes, bell peppers, and green beans is easy to make and can be stored in the refrigerator for several days.
Ingredients
- stalks celery: 10 piece (chopped)
- carrots: 5 piece (chopped)
- onions: 3 piece (chopped)
- green bell peppers: 2 piece (diced)
- head cabbage: 1 piece (chopped)
- cut green beans: 1 can (15 ounce can, drained)
- quarts tomato juice: 2 piece
- whole peeled tomatoes, with liquid: 2 cans (16 ounce cans)
- beef broth: 1 can (14 ounce can)
- water, to cover: (cold)
- dry onion soup mix: 1 envelope (1 ounce envelope)
Metric Conversion
Stages of cooking
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Place celery, carrots, onions, cabbage, bell peppers, and green beans in a large soup pot.
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Add tomato juice, tomatoes, beef broth, and enough water to cover vegetables; add onion soup mix and stir to combine. Bring to a boil over medium heat; reduce heat to low and simmer until vegetables are tender, about 25 minutes. Melissa Goff
