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1. Prepare the Ingredients:
Wash and chop the carrots, onions, and cabbage. Drain the green beans.
Open the canned tomatoes and lightly crush them in their juice with your hands or a fork.
2. Build the Base:
In a large stockpot, combine the chopped carrots, onions, and cabbage.
Add the canned tomatoes (including liquid) and the green beans.
3. Add the Flavor:
Sprinkle the dry onion soup mix evenly over the vegetables.
Pour in the tomato juice until the ingredients are just covered.
4. Cook the Soup:
Bring the mixture to a boil over medium-high heat.
Reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the vegetables are tender. Stir occasionally.
5. Season to Taste:
Add salt and pepper if desired. For extra flavor, toss in fresh herbs like parsley or thyme.
6. Serve:
Ladle the soup into bowls and serve hot. This soup is perfect on its own or paired with a slice of whole-grain bread.
Tips for Success:
Batch Cooking: This soup keeps well in the fridge for up to 5 days and freezes beautifully for quick, healthy meals.
Customize: Add extra veggies like zucchini, bell peppers, or spinach for variety.
Spice It Up: A pinch of chili flakes or smoked paprika can give the soup a warming kick.
Protein Boost: For a more filling option, add cooked chicken breast or white beans.
Why It’s Great:
This cabbage fat-burning soup is:
Low-calorie and nutrient-rich, perfect for a healthy lifestyle.
Loaded with fiber to keep you feeling full longer.
Packed with antioxidants from the tomatoes and vegetables.
Nutritional Information (Per Serving):
Calories: ~80
Protein: 2g
Carbs: 15g
Fat: 0.5g