45 Calorie Cabbage Soup

During my weight loss and transformation journey I’ve searched for extremely low calorie recipes. I make a low calorie brothy soup once a week and this is one of my favorites. I found this cabbage soup recipe & made a few tweaks to get it exactly as I wanted it. For brevity sake I do all the vegetables frozen except for the bell peppers, zucchini & cabbage but of course fresh is always better. It’s super quick, from pot to table in under 30 minutes.

This will make quite a lot of soup that will last several days. It is 45 calories per cup so this is a great filler soup for throughout the day though honestly I sometimes have this as my lunch and dinner. It keeps my calories so low that I can even enjoy a slice of cornbread on the side with it. Just perfect for chilly days! I hope you try it out and see how you like it.

INGREDIENTS::

1 small onion

3 cloves garlic

1 teaspoon organic EVOO

1 cup diced or frozen carrots

4 cups chopped cabbage

1 cup green beans

2 whole bell peppers diced

1 can diced Italian style tomatoes

6 cups low sodium beef broth

2.5 tablespoons of “sun-dried” tomato paste (this makes a difference)

2 bay leaves

1 tablespoon Italian seasoning

1/4 teaspoon Hungarian paprika

1/2 teaspoon thyme

1/2 teaspoon basil

2 cups broccoli florets

2 cups sliced zucchini

salt and pepper to taste.

INSTRUCTIONS:

• In a large soup pot cook onion and garlic in 1 tbsp of organic evoo until slightly softened and onion is translucent.

• Add carrots, green beans and cabbage continue to cook for additional 5 mins.

• Add bell peppers, diced tomatoes (untrained), broth, tomato paste, bay leaves and all remaining seasonings. Simmer for 7-8 mins.

• Add zucchini and broccoli. Simmer another 5-10 mins until fully cooked.

• Remember to remove bay leaves prior to serving.