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Cabbage Soup

February 8, 2012

A simple and large head of cabbage may look and sound like something really boring and it might be, but this soup is not.  I first made this soup when a man in my office (years ago) said he was going on the Cabbage Soup Diet.  I never thought very much about it until on Thursday (his 4th day on the diet) I was shocked at how he looked.  He was leaving on a trip to Europe and wanted to lose some weight and he lost 11 pounds that week and he did say he did not cheat.  I cannot vouch for this soup regarding losing weight but it certainly worked for him, but I did try it and it is the “cabbage soup” I always make now.

Cabbage Soup


  • 2 Medium Onions
  • 2 Bell Peppers  (chopped) (green, red or yellow)
  • 3 Stalks of Celery (sliced)
  • 3-4 Carrots (sliced)
  • 2 T. Unsalted Butter
  • 2 T. Olive Oil
  • Salt and Freshly Ground Pepper
  • 4 Tomatoes (chopped)
  • 1 Qt. Chicken Stock
  • 1 Head Cabbage (roughly chopped or shredded)
  • 1 Can Diced Tomatoes (28 oz.)
  • Water (if necessary if broth is too thick)


  1. Saute the onions, peppers, celery, carrots, salt and pepper in a large stock pot with butter and oil until tender
  2. Add the diced tomatoes and chicken stock; heat thoroughly while stirring (cook for about 5 min.)
  3. Add the cabbage and canned diced tomatoes; bring to a boil while stirring thoroughly; reduce heat and simmer for about 30 minutes
  4. Serve in warmed soup bowls

(Makes 2 Quarts)

Recipe from

2 Comments leave one →
  1. February 9, 2012 11:39

    I love cabbage soup!

    • February 10, 2012 20:24

      Oh I love cabbage soup too. So many people say they do not; I believe they never had a great bowl of this wonderful soup.

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