Instructions
1. **Prepare the Vegetables:** Wash and chop all the cabbage, onions, green bell peppers, carrots, and celery.
2. **Combine Ingredients:** In a large stockpot or Dutch oven, combine all the chopped vegetables, crushed tomatoes, and diced tomatoes.
3. **Add Liquid and Seasoning:** Pour in the water (or vegetarian broth) until all the vegetables are submerged. Add the bouillon cubes (if using), oregano, basil, salt, and black pepper. If you like a little heat, add a dash of cayenne pepper.
4. **Bring to a Boil:** Bring the mixture to a rolling boil over medium-high heat.
5. **Simmer:** Reduce the heat to low, cover the pot, and let it simmer for at least 30-45 minutes, or until all the vegetables are tender.
6. **Adjust Seasoning:** Taste the soup and adjust salt and pepper if needed.
7. **Serve:** Ladle into bowls and enjoy!
Short Tips
* **Customize:** Feel free to add other non-starchy vegetables like green beans or spinach.
* **Flavor Boost:** A squeeze of lemon juice at the end can brighten the flavors.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes well!
* **Diet Plan:** Remember, this soup is a key component of the Cabbage Soup Diet plan, which typically lasts seven days. Follow the diet guidelines for best results.
* **Hydration:** Drink plenty of water throughout the day while on this diet.
