Directions
- 1Pour some olive oil into a pot on medium-high heat.
- 2Add the pre-chopped vegetables (onion, carrots, celery, green bell pepper) to the pot.
- 3Stir the vegetables and cover for about 10 minutes to soften.
- 4After 10 minutes, stir the softened vegetables.
- 5Add two tablespoons of minced garlic and cook for about two minutes until fragrant.
- 6Add a 14-ounce can of diced tomatoes (basil oregano flavor) and stir.
- 7Add half of the chopped green cabbage to the pot and let it cook down for a minute while stirring.
- 8Mix everything thoroughly to prevent vegetables from burning.
- 9Add the remaining cabbage and mix again.
- 10Pour in about three-fourths of the 48-ounce container of chicken broth.
- 11Cover the pot and cook for about 15 minutes.
- 12Stir the soup.
- 13Season with 1.5 teaspoons of salt and three shakes of black pepper, then stir well.
- 14Add 0.5 teaspoon of crushed red pepper flakes, 1 teaspoon of chili powder, 1 teaspoon of basil leaves, 1 teaspoon of ground oregano, 0.5 teaspoon of smoked paprika, and 0.25 teaspoon of turmeric powder.
- 15Mix all the seasonings into the soup.
- 16Add the rest of the chicken broth to cover the cabbage and mix.
- 17Cover the pot and let it boil/simmer for about 20 to 30 minutes.
Ingredients
- 0.5 half chopped green cabbage
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 1 large green bell pepper chopped
- 2 TBSP minced garlic
- 48 oz chicken broth
- 14 oz can diced tomatoes (basil, oregano flavor)
- 1.5 Tsp salt
- 3 shakes ground black pepper
- 1 Tsp chilli powder
- 1 Tsp ground oregano
- 1 Tsp basil leaves
- 0.5 Tsp crushed red pepper flakes
- 0.5 Tsp smoked paprika
- 0.25 Tsp turmeric powder
- olive oil
Equipment
pot
Tips
- Meal prep by chopping vegetables beforehand and storing them.
- When adding cabbage, add half first, let it cook down, then add the rest.
- Mix thoroughly to prevent vegetables from burning at the bottom.
- Drink about a gallon of water a day for weight loss.
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