Cabbage Soup Diet Recipe1: 

Ingredient:

• 6 large green onions
• 2 green peppers
• 1 or 2 cans of tomatoes (diced or whole)
• 3 carrots
• 1 container (10 oz. or so) Mushrooms
• 1 bunch celery
• 1/2 head cabbage
• 1 package Lipton soup mix
• 1 or 2 cubes bouillon (optional)
• 1 48oz can V8 juice (optional)
• Season to taste with salt, pepper, parsley, garlic powder, etc.

Direction:

• Slice green onions, put in pot and start to sauté with cooking spray.
• Cut green pepper stem end off and cut in half, take seeds and membrane out. Cut the green pepper into bite size pieces and put in pot.
• Take the outer leafs layers off the cabbage, cut into bite size pieces, put in pot.
• Clean carrots cut into bite size pieces, put in pot.
• Slice mushrooms into thick slices (otherwise they will disappear in the soup), put in pot.
• If you would like a spicy soup, add a small amount of cayenne pepper (red pepper) now (1/3 teaspoon is quite a bit as the soup will get spicier as it cooks further).
• You can use beef or chicken bouillon cubes for seasonings. They have all the salt and flavors you will need. 
• Use about 12 cups of water (or 8 cups and the V8 juice), cover and put heat on low. Let soup cook for a long time (two hours works well).
• Season to taste with salt and pepper.
• Eat all the soup you want, whenever you want.

Cabbage Soup Diet Recipe 2: 

Ingredient:

• Chopped vegetables (coarsely chopped to practically pureed in the processor for variety).
• 2 or 3 large cans of Crushed or Pureed Tomatoes, (like those used to make sauce). Add water for soupier consistency.
• 1 bunch of regular Scallions or 3 large bulbs.
• 1/2 head of Cabbage
  Note: White Cabbage is usually a tighter packed flower, use only 1/2. Green Cabbage flower to be looser and therefore use at least 3/4 of it. Use your own judgment (to much cabbage and the soup became less palatable)
• 1 bunch of Celery
• 4 Carrots
• 2 large green/red or yellow Peppers
• 1 bunch of Italian Parsley (not curly)
• 1 bunch of Basil or Cilantro
• 3 large Bay Leaves whole
• 1 head of Garlic (15-20 cloves?), finely chopped
• 1 package of Lipton Onion Soup mix
• 4 chicken or beef Boullion Cubes
• Black Pepper, Rosemary, Tarragon, Red Crushed Pepper, added to suit your taste.

Direction:

• Pour the large cans of Crushed Tomatoes into a big soup pot. Fill a tomato can with water and add it also. 
• Add cleaned and chopped Scallions (green and white parts), Cabbage, Celery, Carrots, Peppers and start to cook on medium to low flame. 
• Clean, chop and add Parsley followed by the Basil or Cilantro.
• Add 3 large whole Bay Leaves to the soup mixture. Never include the Bay Leaves in any serving of the soup, they get thrown out when you're finished with the pot of soup.
• Add the garlic, the onion soup mix, and the chicken or beef boullion cube.
• Keep stirring! Stir the soup regularly and adjust the flame so it slowly boils or simmers. The soup should be cooked for about 1 1/2 hours.
• Add Black Pepper, Tarragon and Rosemary to suit your taste and Crushed Red Pepper if you like.
• Taste the soup as you cook it, adjust cooking time to suit your taste. Add more water if you like or the 3rd can of tomatoes. The soup may be eaten hot or cold.

In a large roasting pan, place some cut-up onions, celery, carrots, leeks, turnips, mushrooms, peppers, & any other aromatic vegetable. The more you use the more savory your stock will be.

Roast at 400dgr. for about 40min. or until slightly browned. Mix up veggies every once in a while so the ones on the bottom can brown too.

Place roasted veggies into a stock pot with about 1-1/2 gallons of water (water should be packed with veggie blend). Add a can of tomato paste & a bunch of fresh parsley &/or other fresh herbs, bring to a boil, then lower heat to med-low and simmer for about an hour.

Strain veg. stock and place in new or same stockpot. You can discard veggies (if cooked enough, they shouldn't have much flavor anyway).

In veg. stock place fresh diced veggies of your choice and a finely chopped head of cabbage (red or green or both). Simmer this for about an hour or until veggies are soft.

The key to any good soup is the pure homemade stock or broth.