I’m calling this soup All You Can Eat Cabbage Soup as a tongue-in-cheek reference to the old fad diet, but seriously, eat as much as you want. The more the better, really. You’ll just be getting more of the good stuff. And guess what? This cabbage soup is insanely inexpensive, too! So eat up!
author: beth(Thank You)
source: budgetbytes.com
INGREDIENTS:
- 1 Tbsp olive oil $0.16
- 4 cloves garlic $0.32
- 1 large onion $0.34
- 1/2 lb carrots $0.33
- 1/2 bunch celery $0.55
- 1 green bell pepper $0.75
- 1/2 lb frozen green beans $0.78
- 28 oz can diced tomatoes $1.69
- 8 oz can tomato sauce $0.55
- 1/2 head green cabbage $1.13
- 6 cups vegetable broth* $0.78
- 1/4 bunch fresh parsley, chopped $0.22
- 1/2 Tbsp smoked paprika $0.07
- 1 tsp dried oregano $0.10
- 1/2 tsp dried thyme $0.05
- Salt and pepper to taste $0.05
- 1-2 Tbsp lemon juice $0.08
INSTRUCTIONS:
- Mince the garlic and dice the onion. Add both to a large soup pot along with the olive oil and sauté over medium heat until the onions are soft and transparent.
- While the onions and garlic are cooking, peel and slice the carrots, slice the celery, and dice the bell pepper. Add the carrots, celery, bell pepper, and frozen green beans to the pot, followed by the diced tomatoes (and their juices) and tomato sauce. Stir to combine.
- nexs ALL YOU CAN EAT” CABBAGE SOUP for full instraction
