← All recipes
The BEST Weight Loss Cabbage Soup Recipe (7-Day Diet)
15 minutes
4 minutes
14 one-cup servings
Steps
- Day 1: Any fruit (except bananas).
- Day 2: Any and all vegetables, baked potato with butter for dinner.
- Day 3: Combine Days 1 and 2 without potato.
- Day 4: Up to 6 bananas, skim milk.
- Day 5: 10 to 20 ounces of beef or skinless chicken, can of tomatoes.
- Day 6: All the beef or chicken and vegetables you want.
- Day 7: Brown rice, unsweetened fruit juices, and vegetables.
- Air Fryer Chicken Breasts
- Heat olive oil in a large saucepan set over medium heat.
- Add onion, carrots and celery and cook, until softened, 5 -7 minutes.
- Stir in garlic and cook for 1 minute longer.
- Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Heat Instant Pot to SAUTE and heat olive oil.
- Add onion, carrots and celery and cook, until softened, 5 -7 minutes.
- Stir in garlic and cook for 1 minute longer.
- Add remaining vegetables, broth, bay leaf, spices and salt and pepper.
- Cook on HIGH pressure for 4 minutes.
- Add all ingredients to a slow cooker.
- Cook on LOW for 8 hours or HIGH for 5 hours.
- This Instant Pot Weight Loss Soup recipe makes about 14 cups of soup. Store the leftovers in an airtight container in the fridge for up to one week. Or, freeze for up to three months.
- If you follow Weight Watchers, this soup has 0 points.
- Instant Pot
- Set Instant Pot to the saute setting. Add the olive oil and allow to heat for 1 minute. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 5 -7 minutes. Stir in the garlic and cook for 1 minute longer.
- Add the cabbage, green pepper, zucchini, tomatoes, broth, bay leaf, spices and salt and pepper. Stir to combine.
- Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 4 minutes. It will take about 15 minutes for the pressure to build, then the timer will start.
- Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Season to taste with salt and pepper. Serve.
- Stovetop
- Heat the olive oil in a large saucepan set over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook for 1 minute longer.
- Add the cabbage, green pepper, zucchini, tomatoes, broth, bay leaf, spices and salt and pepper. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Season to taste with salt and pepper. Serve.
- Slow Cooker
- Add all ingredients to a slow cooker.
- Cook on LOW for 8 hours or HIGH for 5 hours.
Notes
- Note: This soup cooks in just 4-minutes in the Instant Pot. However, for timing purposes, you do need to take into consideration the amount of time it takes for the pressure to build, about 15 minutes.
- There’s quite a bit of chopping involved, so prep time is a bit time intense. If you’re short on time, you can use pre-chopped bagged veggies, frozen veggies, or, if your store has a salad bar, you can grab a combination of veggies from there too.
- If you’re not looking for the weight loss properties of this soup, but still want to enjoy this amazing vegetable soup, you could bulk it up with a can of kidney beans or some ditalini pasta. If you’re using pasta, just add a cup of it to the instant pot before you seal it and cook it for 5 minutes instead of 4 minutes. Or, simmer it on the stove in your soup for about 10 minutes.
Originally published at platingsandpairings.com. Reproduced for personal collection.
