Network The Soup Diet Recipes
How to Lose 15-20 Pounds by Eating Soup
Rating: 1 / 5 ( 40947)
Weight Loss Soups
- 2 tablespoons olive oil
- 8 ounces sliced button mushrooms
- 2 large yellow or white onion, chopped
- 1 bunch celery, grated (see Cook's Note)
- 3 carrots, grated
- 2 green peppers, stemmed, seeded and grated
- 2 cloves garlic, grated
- Half a head green cabbage, shredded
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt and freshly ground black pepper
- One 28-ounce can crushed tomatoes
- 4 cups low-sodium chicken broth
Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.
Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the crushed tomatoes, chicken broth and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.
To speed up vegetable prep you can use a food processor fitted with the grater attachment. Add any liquid accumulated from the shredded vegetables to the soup along with the broth.
This fad diet has been around for years, promising followers dramatic weight loss in seven days. But is slurping cabbage soup day after day a healthy way to lose weight?
This diet, as the name suggests, revolves around the consumption of cabbage soup on a regular basis. For each day, there is a variation of cabbage soup to prepare with ingredients like tomatoes, green peppers, onions, mushrooms and bouillon. Here is what the one-week plan looks like:
Day 1: Several servings of cabbage soup and fruits (except bananas)
Day 2: Several servings of cabbage soup and vegetables (except starchy vegetables like beans, peas or corn)
Day 3: Several servings of cabbage soup, fruits and vegetables
Day 4: Several servings of cabbage soup, no more than eight bananas, unlimited nonfat milk
Day 5: At least one serving of cabbage soup, 10 to 20 ounces of skinless chicken or beef, no more than six tomatoes, unlimited water
Day 6: Unlimited vegetables (except starchy ones) and beef (up to several servings)
Day 7: At least one serving of cabbage soup, brown rice, vegetables and unsweetened fruit juice
You can purchase numerous books on the Cabbage Soup Diet online, and there are several websites you can visit on the diet. Within the past three years, at least seven books were published on the diet.
The price you pay, however, is more than the cost of the book and all that cabbage. This is a very limiting diet and your palate will suffer. Eating the few allowable foods for the week can get rather boring.
Further, the diet is also limiting in the allowable food groups, compromising your overall health and nutrient intake.
Not many dishes to clean, as most of the food is cooked in your soup pot
Short shopping list
The Not So Good
The diet has dangerously low calories, making it unhealthy
Lack of variation, which makes it impossible to take in all the nutrients you need to stay healthy
Does not promote lifelong healthy habits to help maintain weight loss in the long run
Does not promote exercise (although working out when eating so few calories isn’t a good idea)
The Bottom Line
This diet is not a healthy way to lose weight. Although you will probably lose weight rather quickly, you’ll gain it all back in no time. The healthiest way to lose weight and keep it off is by following a well-balanced eating plan that teaches you lifelong healthy eating habits; this diet does not do that.
The Cabbage Soup Diet
Wonderfully pure, a "vat" of this stuff lasts about a week, depending on how much you eat each day. Eat as much of the soup as you like, as often as you like.
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Add to menu
- 1 head green cabbage, finely shredded or chopped
- 2 large onions, chopped
- 16 to 28 ounces canned tomatoes, chopped with juices
- 2 green bell peppers, seeded and chopped
- 4 celery stalks with leaves, chopped
- 6 carrots, peeled and sliced
- 1/2 pound green beans, stem ends snapped, sliced on the diagonal
- Black pepper to taste
- Chopped fresh herbs, such as parsley, sage, dill, cilantro, or thyme
- Balsamic vinegar or lemon or lime juice
- Minced fresh herbs
- Chopped green onions
- To Prepare
- Prep all the ingredients as directed in the recipe list.
- To Cook
- Put all the vegetables in a big soup pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium and boil gently for 10 minutes. Cover, reduce the heat to low, and simmer until all the vegetables are soft. Stir in the black pepper and chopped herbs.
- To Serve
- This soup can be served hot or cold. It can be pureed or partially pureed to vary textures. It can be seasoned differently for variety, with balsamic vinegar, lemon or lime juice, different fresh herbs, or chopped green onions.
Reprinted with permission from An Exaltation of Soups by Patricia Solley. © 2004 Three Rivers Press
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I find the soup very plain
PS: As others noted, sautéd onions add depth to this soup. Sauté the onions while chopping the other vegetables: a lot of extra flavor for little extra effort.
Try adding 32 oz EACH of chicken and beef broths for the liquid--instead of water. Season with freshly ground black pepper, Worcestershire and Sriracha sauces to taste. This variation adds only 100 calories per batch, and elevates the soup from sorry to spectacular!
I used a soup recipe that was very similar to this as a base for many great low cal soup versions after finding the recipe online. I believe it was called something like the" Amazing Soup Diet". Adding meats, pasta and other ingredients make this soup very versatile and delicious. My favorite version was to add some cooked turkey Italian sausage, a couple of tablespoons canned beans and or cooked pasta and basil to a large bowl's worth of the base soup in a saucepan and simmer it for a few minutes. ( This was for one serving.) I would top the soup with a sprinkle of parmesan cheese and perhaps a drizzle of olive oil and black pepper. It made an easy start for a simple and really very good meal. My version also called for the addition of spinach and zucchini to the base. On this basis I highly recommend this recipe as it is very nice to come home to most of a lunch or dinner just ready to tweak into a great meal. On its own the soup is healthy and somewhat plain.
It would be easier to beat yourself with a stick than to go through the hassle of making this flavorless dump of a soup. Eating it is punishment and proof that "diet" food is disgusting. Why is this recipe even on epicurious? And if it's on here, why aren't their recipes about eating styrofoam covered with mayonnaise and cumin seeds? It would be just as apropos.
Instead of cooking veggies in water use chicken stock. I also substituted half of the tomato products with a jar of salsa for added flavour.
Following the other reviews I decided to cook 2 breasts of chicken in water with herbs making my own chicken broth and adding protein. I then added all the ingredients minus the green beans. I also added 2 tbs. of chili powder, 4 cloves of garlic and 1 serrano pepper chopped. Spicy and delicious.
I give cabbage soup 4 forks the way I made it, but after reading the other reviews that this soup was bland, I used the recipe more as inspiration than anything else :) I basically tossed in any extra veggies I had in the fridge. a head & a half of green cabbage, a few carrots, green & red peppers, celery stalks, 3 cans of diced tomatoes, some onion & garlic carmelized in olive oil. The trick to making it not bland seems to be that instead of using a water base, I used a white wine/miso base. Miso stock is really healthy and a splash of wine goes a long way :) I also squirted in some ketchup, which gave it the barest hint of salty/sweet without me adding any other salt or sugar. Then I dumped in loads of spices - paprika, basil, oregano, black pepper, garlic powder. :) This soup turned out amazing! But I'd recommend anyone looking to avoid the possibility of blandness to go with a white wine/miso base. YUM!
I enjoyed this soup - I mixed this recipe with the recipe on the cabbage soup diet website, and as suggested, added a dash of my own spices - a good quality chili powder give it a nice kick. I also sautéed up 2 leeks (chopped) with some garlic, 2 cups of water, a bay leaf and a few sprigs of rosemary and thyme. Once they were softened (removing the herb remains and bay leaf), I blended it all together and added it to the onions, green pepper, carrots, and celery I was sweating with some more garlic and herbs. I did not add the green beans as that seemed a bit too starchy for the intent of the soup. Regardless, it was pretty good - and worked well too!
The soup is a bit bland and I recommend spicing it up to your taste. I sauteed onion and garlic in a bit of a light cooking spray. That helped. As for any diet you go on, do some research first. A Cook From Canada seemed pretty outraged that the editors did not put a more expansive precursor for this recipe. But I think an idiot clause applies here. I don't see precursors on fatty, high calorie recipies. Go to the cabbage soup diet website and check it out for yourself.
I would suggest cutting the recipe in half the first time. The recipe as is makes a *huge* vat of not very good tasting soup. Perhaps I just didn't get the spices quite right, but I can hardly stomach the stuff.
Well, I went looking for recipes similar to what my "fat Dr." ordered and lo and behold, here it is (except for the beans part). Everybody loves the stuff around here, (but they won't have to eat it as long as I will). At any rate, when I'm slowly chewing my protein every other day, I will continue to enjoy this stuff 'till I get more recipes. I think most of us on this website are safe from starvation and malnourishment! Come to think of it some of the recipes I found here are what helped send me to "Dr Imfat". Not because they are fattening, just because there are so many good ones!
This recipe is wonderful, especially in winter. I've done this diet twice now, and IT WORKS FOR ME. True, you can eat as much as you like as often as you like, but I treat myself to some quality protein every other day. Protein keeps you feeling more satisfied. So 4 oz of lean chicken or fish every other day doesn't add many calories, and I get some satisfaction for the carnivore in me!
I've made this recipe 3 times and even my family enjoys it on the first night. I spice it up with oregano leaves, cumin and coriander seeds, and cinnamon, which I cook in a little olive oil before adding the vegetables. I add chicken broth (extra) as it cooks. I also add some cinnamon which adds a nice sweetness. This may be a diet recipe, but it has lots of fiber and vitamin C (cabbage) and vitamin A (carrots). We think it tastes pretty good.
I found this soup to be hearty and delicious, thanks to a few modifications. Along with the ingredients as listed, I also added some chicken stock and about 1/4 cup of pre-made salsa.
15.06.2017 12:13 pm Updated by Admin
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