Most versions of the cabbage soup diet begin with
a recipe for the soup. One change that has evolved
since the diet first appeared in the 1950s is the cooking
instructions; the earliest versions of the diet recommended
cooking the soup for an hour, which would
destroy most of the nutrients in the cabbage and other
ingredients. Recent soup recipes recommend simmering
the soup no more than 10 to 15 minutes after being
brought to a boil.
STANDARD RECIPE.
Ingredients:
6 large green onions
2 green peppers
1 or 2 cans diced tomatoes
1 bunch of celery
1 envelope of dry onion soup mix
1 or 2 bouillon cubes (some versions specify lowsodium
vegetable flavor) if desired
1 large head of cabbage
1 8-oz can of V-8 juice (optional)
Preparation of the soup is simple. Vegetables are
cut into small pieces and covered with water (and V-8,
if desired) in a large pot. The mixture is brought to a
boil and simmered for 10 to 15 minutes or until vegetables
are tender. Parsley, Worcestershire sauce, and/
or black pepper may be added to taste.
MILITARY DIET RECIPE.
Ingredients:
2 13-ounce cans of chicken broth
1 large bunch of celery
2 bunches of spring onions
1 large head of cabbage
1 large can of whole tomatoes
3 large bell peppers
Salt and pepper to taste
Considered the original cabbage soup recipe on
some websites, this version is prepared by cutting
vegetables into small pieces and covering them with
chicken broth and canned tomatoes in a large pot. The
mixture is cooked over low heat for 15 minutes.
GREEN CABBAGE SOUP RECIPE.
Ingredients:
One-half of a green cabbage, chopped
3 large onions, diced
1 large green pepper, sliced
1 cup fresh mushrooms, washed and sliced
1 or 2 cups washed fresh spinach leaves
1 can of diced tomatoes
1 envelope of dry onion soup mix
3 vegetable-flavored bouillon cubes
8 to 12 cups of water
Oregano, cilantro, garlic powder, basil, pepper, and/
or parsley to taste
Preparation involves combining vegetables in a
large pot with water, soup mix, bouillon cubes, and
canned tomatoes. Additional water may be added if
needed to fully cover the vegetables. The mixture is
cooked over low heat about 15 minutes or until the
vegetables are soft.
