To those in the paleo circle, this soup is referred to as garbage soup. It’s called that because you can literally clean out your whole fridge and empty this into this little soup. Carrots, celery – getting less than fresh, pour it into this yummy pot of brew.

I call it cabbage soup. My mom has made this for years and it is so good. I usually made a big batch and eat off of it all week. Not only is satisfying it is low calorie and detoxifying. Ever heard of the cabbage soup diet? Well, here is the recipe.

{However, do not recommend going on the cabbage soup diet.} It is very low calorie and not that great for your body. But, hey – replace one of your meals with this soup and your waistline will benefit in a healthy way.

You will need: ½ head of cabbage, 1 can diced tomatoes, 2 quarts gluten free chicken broth, 1 head celery chopped, 20 baby carrots chopped, ½ onion sautéed, 2 cloves garlic, 4 tbsp. tomato paste, 1 tsp. onion powder, 1 tsp. garlic powder, 1 tsp. chili powder, couple dashes cumin, 4 bay leaves, salt and pepper to taste.

Most of you know how to make a soup – pour your quarts of chicken broth into a big pot. And start the boiling process. Sauté your onions in a separate pan with 2 cloves of garlic. When nice and brown, dump these into the broth.

Chop your cabbage, celery and carrots and dump in soup. Stir well. The cabbage will be pretty think, so you will want to wait for it to get softer and sink down in the soup.

Dump in your diced canned tomatoes and tomato paste. Stir in completely and add your spices: onion powder, garlic powder, cumin, chili powder, salt and pepper. Oh – and add 4 bay leaves for good measure – because what is a soup without bay leaves!

Keep the soup on the stove for about 30 minutes; just decrease the heat to about medium. This will allow all the flavors to gel together. Enjoy.