Cabbage Low fat soup
Packed with fresh vegetables and simmered in a tomato-based broth, this low-fat cabbage soup is light, filling, and perfect for meal prep or a comforting, guilt-free meal any time of the week.
Ingredients
10 stalks celery, chopped
5 carrots, chopped
3 onions, chopped
2 green bell peppers, diced
1 large head of cabbage, chopped
1 (15 oz) can cut green beans, drained
2 quarts tomato juice
2 (16 oz) cans whole peeled tomatoes, with liquid
1 (14 oz) can beef broth
Cold water, as needed (to cover vegetables)
1 (1 oz) packet dry onion soup mix
Instructions
Prep the pan:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.Mix dry ingredients:
In a medium bowl, whisk together flour, salt, baking soda, and cinnamon.Cream butter & honey:
In a stand mixer fitted with the paddle attachment, beat the butter and honey until smooth.Add eggs & vanilla:
Add eggs one at a time, mixing well after each. Scrape down the bowl as needed. Stir in the vanilla. (It may look slightly curdled — that’s fine.)Combine batter:
Add dry ingredients and mix on low speed until just combined. Then mix in the sour cream until smooth.Bake the cake:
Pour the batter into the prepared pan and level the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.Cool:
Let the cake cool in the pan on a wire rack for 30 minutes.Make honey syrup:
In a small saucepan, combine honey and water. Bring to a boil, then simmer for 5 minutes to reduce slightly. Stir in toasted almonds and set aside.Soak the cake:
Turn the cake out onto a serving plate. Use a skewer to poke holes all over the cake. Spoon the warm syrup evenly over the top. Let it absorb for 20 minutes before slicing.
- Pro Tip
For added flavor and protein, you can stir in cooked shredded chicken or lean ground turkey after simmering.
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