Cabbage Soup

I found this recipe on line as part of the "Cabbage Soup Diet"and it sounded good.  But, it was not my intention to pass on a well known (in some circles) recipe and call it a day.  As usual, I made changes to the recipe, but I used this recipe to try some new cooking techniques:

1. When sauteing the onions and peppers, no oil or butter was used.  I used low fat low sodium broth (I used beef, but chicken or vegetable would work fine too).
2. By the time I added the rest of the vegetables to the pot, the ingredients filled it to the top.  I wanted to continue to sweat the veggies before adding the liquid base, so in keeping with the no oil no butter scheme, I used 2 cups of V8 Juice and continued to sweat for about 45minutes.

This recipe makes a whole lot of sop.  If I would have known, I might have halved it, but no harm no foul.  I will just share some with family and friends.

---Enjoy

Cabbage Soup

1. Heat a very large pot, on medium low heat and cover the bottom with about 1/8"-1/4" low sodium reduced fat broth.
2. Add the onion, green peppers, celery, mushrooms and carrots. Cover and begin to sweat the vegetables.
3. Add the cabbage and V8 and mix well.  Cover and continue sweating for abot 45 minutes.
4. Stir in 4 cups of fat free low sodium broth and 1 teaspoon Himala Salt.  Heat over medium high heat for about 10 minutes. 
5. Reduce heat to medium low, cover and simmer for 2 hours being careful not to let the soup come to a boil.
6. Add dill weed, dry mustard, ground marjoram and remaining himala salt and stir until well combined. 
7. Ladel into bowl and garnish with spicy brown mustard.

Ingredients 1 head cabbage, coarsely chopped or shredded 2 med yellow onions, coarsly chopped or diced 2 green peppers, coarsly chopped or diced 5 stalks celry, chopped 2 or 3 cans tomatoes, diced or stewed 3 or 4 carrots, chopped 8-10 oz mushrooms 2 cloves garlic 2 cups V8 Juice 4 tablespoons dill weed 2 teaspoons ground mustard 2 teaspoons ground marjoram 2 teaspoons Himala Salt Spicy brown mustard (garnish) Pepper to taste