1Pour some olive oil into a pot on medium-high heat.
2Pour some olive oil into a pot on medium-high heat.
3Pour some olive oil into a pot on medium-high heat.
4Add the pre-chopped vegetables (onion, carrots, celery, green bell pepper) to the pot.
5Add the pre-chopped vegetables (onion, carrots, celery, green bell pepper) to the pot.
6Add the pre-chopped vegetables (onion, carrots, celery, green bell pepper) to the pot.
7Stir the vegetables and cover for about 10 minutes to soften.
8Stir the vegetables and cover for about 10 minutes to soften.
9Stir the vegetables and cover for about 10 minutes to soften.
10After 10 minutes, stir the softened vegetables.
11After 10 minutes, stir the softened vegetables.
12After 10 minutes, stir the softened vegetables.
13Add two tablespoons of minced garlic and cook for about two minutes until fragrant.
14Add two tablespoons of minced garlic and cook for about two minutes until fragrant.
15Add two tablespoons of minced garlic and cook for about two minutes until fragrant.
16Add a 14-ounce can of diced tomatoes (basil oregano flavor) and stir.
17Add a 14-ounce can of diced tomatoes (basil oregano flavor) and stir.
18Add a 14-ounce can of diced tomatoes (basil oregano flavor) and stir.
19Add half of the chopped green cabbage to the pot and let it cook down for a minute while stirring.
20Add half of the chopped green cabbage to the pot and let it cook down for a minute while stirring.
21Add half of the chopped green cabbage to the pot and let it cook down for a minute while stirring.
22Mix everything thoroughly to prevent vegetables from burning.
23Mix everything thoroughly to prevent vegetables from burning.
24Mix everything thoroughly to prevent vegetables from burning.
25Add the remaining cabbage and mix again.
26Add the remaining cabbage and mix again.
27Add the remaining cabbage and mix again.
28Pour in about three-fourths of the 48-ounce container of chicken broth.
29Pour in about three-fourths of the 48-ounce container of chicken broth.
30Pour in about three-fourths of the 48-ounce container of chicken broth.
31Cover the pot and cook for about 15 minutes.
32Cover the pot and cook for about 15 minutes.
33Cover the pot and cook for about 15 minutes.
34Stir the soup.
35Stir the soup.
36Stir the soup.
37Season with 1.5 teaspoons of salt and three shakes of black pepper, then stir well.
38Season with 1.5 teaspoons of salt and three shakes of black pepper, then stir well.
39Season with 1.5 teaspoons of salt and three shakes of black pepper, then stir well.
40Add 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.
41Add 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.
42Add 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.
43Mix all the seasonings into the soup.
44Mix all the seasonings into the soup.
45Mix all the seasonings into the soup.
46Add the rest of the chicken broth to cover the cabbage and mix.
47Add the rest of the chicken broth to cover the cabbage and mix.
48Add the rest of the chicken broth to cover the cabbage and mix.
49Cover the pot and let it boil/simmer for about 20 to 30 minutes.
50Cover the pot and let it boil/simmer for about 20 to 30 minutes.
51Cover the pot and let it boil/simmer for about 20 to 30 minutes.
Ingredients
0.5 half chopped green cabbage
0.5 half chopped green cabbage
0.5 half chopped green cabbage
1 cup chopped carrots
1 cup chopped carrots
1 cup chopped carrots
1 cup chopped celery
1 cup chopped celery
1 cup chopped celery
1 cup chopped yellow onion
1 cup chopped yellow onion
1 cup chopped yellow onion
1 large green bell pepper chopped
1 large green bell pepper chopped
1 large green bell pepper chopped
2 TBSP minced garlic
2 TBSP minced garlic
2 TBSP minced garlic
48 oz chicken broth
48 oz chicken broth
48 oz chicken broth
14 oz can diced tomatoes (basil, oregano flavor)
14 oz can diced tomatoes (basil, oregano flavor)
14 oz can diced tomatoes (basil, oregano flavor)
1.5 Tsp salt
1.5 Tsp salt
1.5 Tsp salt
3 shakes ground black pepper
3 shakes ground black pepper
3 shakes ground black pepper
1 Tsp chilli powder
1 Tsp chilli powder
1 Tsp chilli powder
1 Tsp ground oregano
1 Tsp ground oregano
1 Tsp ground oregano
1 Tsp basil leaves
1 Tsp basil leaves
1 Tsp basil leaves
0.5 Tsp crushed red pepper flakes
0.5 Tsp crushed red pepper flakes
0.5 Tsp crushed red pepper flakes
0.5 Tsp smoked paprika
0.5 Tsp smoked paprika
0.5 Tsp smoked paprika
0.25 Tsp turmeric powder
0.25 Tsp turmeric powder
0.25 Tsp turmeric powder
olive oil
olive oil
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.