My Successful New Cabbage Soup Diet Recipe

(Chop vegetables to suit, I've coarsely chopped to practically pureed in the processor for variety)

2 or 3 large cans of Crushed or Pureed Tomatoes, (like those used to make sauce). Add water for soupier consistency.

1 bunch of regular Scallions or 3 large bulbs

1/2 head of Cabbage

Nota Bene: White Cabbage is usually a tighter packed flower, use only 1/2. However, I have found the (more desirable) Green Cabbage flower to be looser and therefore use at least 3/4 of it. Use your judgment, but be warned - whenever I have used to much cabbage the soup became less palatable.

1 bunch of Celery
4 Carrots
2 large green/red or yellow Peppers

1 bunch of Italian Parsley (not curly)
1 bunch of Basil or Cilantro
3 large Bay Leaves whole

1 head of Garlic (15-20 cloves?), finely chopped
1 package of Lipton Onion Soup mix
4 chicken or beef Bouillon Cubes
Black Pepper, Rosemary, Tarragon, Red Crushed Pepper, added to suit your taste.

Pour the large cans of Crushed Tomatoes into a big soup pot. Fill a tomato can with water and add it also. Add cleaned and chopped Scallions (green and white parts), Cabbage, Celery, Carrots, Peppers and start to cook on medium to low flame. Clean, chop and add Parsley followed by the Basil or Cilantro.
Add 3 large whole Bay Leaves to the soup mixture. Never include the Bay Leaves in any serving of the soup, they get thrown out when you're finished with the pot of soup.

Add the garlic, the onion soup mix, and the chicken or beef bouillon cube.
Keep stirring! Stir the soup regularly and adjust the flame so it slowly boils or simmers. The soup should be cooked for about 1 1/2 hours.
Add Black Pepper, Tarragon and Rosemary to suit your taste and Crushed Red Pepper if you like.

Taste the soup as you cook it, adjust cooking time to suit your taste. Add more water if you like or the 3rd can of tomatoes. The soup may be eaten hot or cold. Enjoy the new soup recipe.

By Margareta3