Vege Chili Cabbage Soup

by Ellen
(Evergreen, Co)

Vege Chili Cabbage Soup Recipe


2 Whole Onions
2-3 Cloves Of Garlic
1 Red Bell Pepper
1 Green Bell Pepper
1 Can Of Diced Green Chilis
1 Can Diced Tomatoes
1 Can Diced Tomatoes With Green Chilis (I Use Mild)
3 Carrots
1 Small Container Of Brown Mushrooms
1 Bunch Celery
Half A Head Of Cabbage
2 Bay Leaves
1 48oz can V8 juice (opt.)
1 - 2 Cubes Of Bouillon (opt.)
1 1/2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
1 1/2 Teaspoons Dried Oregano
1 1/2 Teaspoons Dried Basil
1 Teaspoon Lemon Pepper
Season To Taste With Salt and Pepper
Garnish With Chopped Fresh Cilantro, Lemon Or Lime Slices For Squeezing

Slice the onions, chop the garlic and the bell pepppers. Add the can of diced green chilis. Saute in olive oil cooking spray.

Add the cans of tomatoes.

Dice the carrots, mushrooms, celery and cabbage. Add to the pot.

Add the bays leaves, bouillon and V8.

Add the spices, excluding the salt and pepper at this point.

Add about 8 cups of water (or more if the V8 was omitted).

Simmer for two hours. Season with additional salt and pepper if necessary.

On beef days, you may add ground beef to the chili.

I like to make a batch of this and another variation; I then freeze half of each for freshness.

My boyfriend likes the chili version with cheese, sour cream and tortilla chips on top as he is not dieting. It works out pretty well. :)

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