I love this soup! I think the idea for it originated with my parents trying a cabbage soup diet when I was a kid. I loved it then too. I was the skinniest girl you can imagine, but woo hoo I loved it when my parent’s went on this diet.
- 1/2 head of cabbage
- 2 celery sticks
- 2 medium onions
- 2 carrots (I use the equivalent in baby carrots and save myself the time.)
- 2 potatoes
- 1 can Rotel tomatoes
- 2 quarts chicken broth (I use Better Than Buillon and water.)
- Salt and Pepper to taste
- Fresh squeezed key lime juice
In a 4 quart dutch oven heat the broth. While the broth is heating peel, chop and add the vegetables. Add remaining ingredients and heat to boiling. Turn down and simmer until vegetables are to desired tenderness. Serve with chopped cilantro and fresh squeezed lime juice.
I still have not gotten back into all of my pre-pregnancy clothes–grr! So I’ve been making this soup and eating it for one meal a day. For a strict diet you would probably leave out the potatoes, but I especially like to include them. Since I’m nursing I also eat an ounce of cheese or a handful of nuts with it. This cuts the amount of calories I’m consuming way back. Now, if I could just snack on apples or carrots rather than crackers and chips I might get somewhere!