It’s the first week of the year, which means I made my mom’s Fat-Burning Cabbage Soup recipe over the weekend and It’s definitely going to have a reprise very, very soon.
Growing up, my mom always made this in the early months of the year. It’s the perfect detox from the holidays when we are non-stop eating all of the things. It also pairs perfectly with your fitness-related New Year’s resolutions. And if I haven’t already convinced you, it’s CRAZY easy to make.
Here are the ingredients you need:
- 1 head of cabbage
- 1 onion
- 1 bell pepper
- 3 carrots
- 3 celery stalks
- 2 cloves of garlic
- 1 box of vegetable broth
- 1 can of diced tomatoes
- oregano
- basil
- salt
This recipe is so easy, it may feel too good to be true but it’s also why I can consistently make it during such a busy time of year. Here’s what you need to do.
Step 1: Chop your veggies. Chop up your cabbage, bell pepper, celery, garlic and onion. I chop all the veggies to be bite-sized with the exception of the onion, which I cut in quarters, and the carrots that I put in whole.
Step 2: Once all of your veggies are chopped and placed in your pot (I use my Le Creuset dutch oven but any saucepan will work!), turn on your stove on medium heat and pour in your diced tomatoes and let the pot heat up for 5-10 minutes.
Step 3: Once your pot is starting to heat up and sizzle a bit, pour in the full box of vegetable broth. My mom has also used beef or chicken broth if you are looking for something more flavorful.
Step 4: Bring the pot to a boil and let simmer for 15 minutes.
Step 5: After 15 minutes, your veggies should be soft and those full carrots and onion quarters should be easy to break-up. That’s when I know it’s almost done!
Step. 6: Add oregano, basil, and salt to taste.
Step 7: Serve and enjoy!
Hope you enjoy this recipe as much as I do!
