Weight Conscious Soup

Six ingredients and a couple of hours of simmering produce a big pot of filling, vegetable-heavy soup that’s kind to the waistline. Browned ground beef, half a head of shredded cabbage, frozen mixed vegetables, tomato juice, and beef bouillon cubes. That’s it.

Browning and draining the ground beef first removes a significant amount of fat before the vegetables go in. This is where the “weight conscious” part starts. Drained beef adds protein and flavor without the grease that would float on top of the finished soup.

Cabbage is the bulk ingredient here, and for good reason. It’s low in calories, high in fiber, and cooks down into a tender, slightly sweet vegetable that absorbs the beefy tomato broth over the long simmer. Half a head gives the soup serious volume.

Two hours of simmering is what it takes for the cabbage to go from crunchy shreds to meltingly tender. The flavors merge and the broth develops body that a quick 20-minute simmer can’t achieve.

Chef Tips

• Drain the beef thoroughly after browning. Press with a spatula to squeeze out as much fat as possible.
• Use lean ground beef for even less fat in the finished soup.
• The soup thickens as the cabbage breaks down. Add more water if it gets too thick for your taste.
• This freezes well in single-serving containers for quick reheating.

Variations

• Turkey version: Use ground turkey instead of beef for an even leaner soup.
• Spicy cabbage soup: Add a can of diced tomatoes with green chiles and a teaspoon of cumin for a Tex-Mex twist.
• Italian style: Add Italian seasoning and a can of diced tomatoes for a minestrone-like variation.