It’s no secret that I have to lose weight (sigh.) The cabbage/tomato soup recipe is well known in the dieting world as a “free” food. That is, you can eat all you want without gaining weight. With that in mind, I thought I’d post my own variant. Here goes (6 qt crockpot):
2, 28 oz cans crushed tomatoes
1, 28 oz can tomato sauce
1 large onion, diced
1 large potato, peeled and diced (optional)
4-6 large cloves of garlic, chopped finely
1 package baby carrots, whole
1/2 (or more, you choose) head of cabbage, chopped
3 stalks celery, diced (I don’t normally use it, but you can)
1, 14 oz can of green beans, drained
1 Tbsp oregano
1 tsp basil
3 whole bay leaves
2-3 Tbsp beef boullion powder (to taste)
½ tsp cayenne pepper
2-3 Tbsp Worcestershire sauce
1 Tbsp sugar (if the tomato mixture is too acidic)
Put the tomato sauce in the crock and heat until quite warm (bubbling at the edges.)
I then pull 1-3c of the tomato sauce and place into a bowl in reserve (probably not needed.)
Add 1c hot water to thin it out. Stir in. Adjust tomato sauce/water ratio until you like the consistency
Dice and add onions and garlic
Peel and dice potato (if used) and add
Add baby carrots
Add green beans
Add celery if used
Add spices and boullion. Adjust to taste.
Allow to cook a couple hours
Dice and add cabbage (I had to remove a bit more tomato base at this point)
Simmer in the crock covered 4-6 hours. Enjoy
NOTE: All my “from scratch” dishes are ad-hoc, in that I don’t normally follow a strict recipe. Depending on my “mood” when I make something, I’ll adjust the ingredients. You’ve been told…
2, 28 oz cans crushed tomatoes
1, 28 oz can tomato sauce
1 large onion, diced
1 large potato, peeled and diced (optional)
4-6 large cloves of garlic, chopped finely
1 package baby carrots, whole
1/2 (or more, you choose) head of cabbage, chopped
3 stalks celery, diced (I don’t normally use it, but you can)
1, 14 oz can of green beans, drained
1 Tbsp oregano
1 tsp basil
3 whole bay leaves
2-3 Tbsp beef boullion powder (to taste)
½ tsp cayenne pepper
2-3 Tbsp Worcestershire sauce
1 Tbsp sugar (if the tomato mixture is too acidic)
Put the tomato sauce in the crock and heat until quite warm (bubbling at the edges.)
I then pull 1-3c of the tomato sauce and place into a bowl in reserve (probably not needed.)
Add 1c hot water to thin it out. Stir in. Adjust tomato sauce/water ratio until you like the consistency
Dice and add onions and garlic
Peel and dice potato (if used) and add
Add baby carrots
Add green beans
Add celery if used
Add spices and boullion. Adjust to taste.
Allow to cook a couple hours
Dice and add cabbage (I had to remove a bit more tomato base at this point)
Simmer in the crock covered 4-6 hours. Enjoy
NOTE: All my “from scratch” dishes are ad-hoc, in that I don’t normally follow a strict recipe. Depending on my “mood” when I make something, I’ll adjust the ingredients. You’ve been told…
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