“Free” Soup – Dieter’s Best Friend!
This recipe is one my mother and I have used for over twenty years, and we still love it. Many diets have “free” vegetables, which are basically vegetables that are allowed without restriction. What this soup does is combine those vegetables in with a richly flavored broth and serves them up as the perfect anytime dish to fight off the munchies, serve as a quick and easy lunch, or a filling side dish with your evening meal.
Back in the day, cabbage, okra, green beans, carrots, tomatoes, onions, and celery were all considered “free” or vegetables that could be eaten without limitation. I liked to walk on the wild side and toss in some corn too. I like to live dangerously that way. I’m not sure if these vegetables are considered evil today, I guess you’d have to check outside and see which way the wind is blowing ~pauses to sigh and roll her eyes~, but common sense refuses to allow me to consider this soup anything but healthy and delicious!
Most often, when I am dieting my problem is not so much hunger as a desire to munch. Reaching for this soup rather than pretzels, chips, or any number of higher carb and calorie snacks is definitely a step in the right direction to a healthier you! I make a huge pot and keep it in the fridge, heating it up whenever I need it for up to five days.
Ingredients aren’t exact, you mainly need to go with the veggies that you personally enjoy. I am using okra, green beans, carrots, and cabbage. You need an onion to season it but I am just using a frozen seasoning blend which includes onion, bell peppers, and celery.
I prefer to use frozen vegetables over canned. Of course, nothing beats fresh vegetables anytime but when those aren’t available to me, frozen wins out.
The two things you must have to make this soup so delicious are Ranch dressing mix and a large (28 oz) can of crushed tomatoes. Of course you can use diced but I prefer crushed for a thicker, more filling broth.
Wash and chop your cabbage.
I use about half of a head.
Peel and chop your carrots.
Place all in a big pot.
Add your onion or seasoning blend.
This recipe really is forgiving and allows for limitless customization.
If I had it, I’d toss in a whole bell pepper, too.
Toss in your other veggies, for me that means the green beans and okra.
Pour in tomatoes…
Add water. I am adding about six cups.
You may prefer more or less, depending on how much liquid you like.
Now add in your ranch dressing mix.
I usually buy mine in a large container rather than the individual packets, it is much more economical that way. I often use ranch dressing mix to season soups and stews. This mix adds an amazing amount of flavor and zest and your soup will require little to no additional seasoning to be absolutely delicious.
Note: I am referring ONLY to dry ranch dressing mix here, not bottled ranch dressing.
Stir that up. It will be rather thick but as the vegetables cook up, a lot more liquid will be created.
This is how it will look after about half an hour on medium heat.
You only need to cook it until the vegetables are as tender as you like. I like mine to be cooked but not mooshy. I think “mooshy” is my word for the week on Southern Plate. I’ll have to see if I can work it into the rest of this week’s posts as I am certain I have worked it into every one so far!
Voila! The dieter’s anytime meal!
Ingredients
- 16 ounces frozen green beans
- 1/2 head cabbage, chopped
- 4-6 large carrots, peeled and chopped
- 16 ounces frozen okra
- 1 cup seasoning blend (you can substitute one chopped onion)
- 28 ounce can crushed tomatoes
- 1 packet Ranch dressing mix (dry)
- 6 cups water
Instructions
- Combine all ingredients in a pot and bring to a boil. Reduce heat and simmer until vegetables are desired tenderness. Refrigerate leftovers.
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Ingredients
- 16 ounces frozen green beans
- 1/2 head cabbage, chopped
- 4-6 large carrots, peeled and chopped
- 16 ounces frozen okra
- 1 cup seasoning blend (you can substitute one chopped onion)
- 28 ounce can crushed tomatoes
- 1 packet Ranch dressing mix (dry)
- 6 cups water
Instructions
- Combine all ingredients in a pot and bring to a boil. Reduce heat and simmer until vegetables are desired tenderness. Refrigerate leftovers.
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Have a great day!
Gratefully,
Christy 
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Posted by Christy Jordan
on Jan 13 2009. Filed under Main Course, Soups and Stews.
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I made veggie soup last night. I didn’t use all the “free” veggies though. And I did add some leftover roast and some spiral pasta to it, but I still feel like it’s pretty healthy. AND perfect for a cold day like today since I’m having some leftovers for lunch! Mmmm!!
I’m with you, sounds healthy and well balanced to me! I basically ate this all day long today and it was great!
I have some chicken in the oven now and am about to make mashed potatoes so the kidders are happy tonight
Wow what timing! I just finished making a pot of it. I didn’t have ranch dressing but I put a bit of Italian seasoning in it. I had the cabbage but I also added turnips to substitute for potatoes. In the broth you can’t tell that much difference in them.
I spent Sunday in the hospital, got a stomach bug and it dehydrated me. I was drinking water but it wasn’t enough. I passed out..never done that before.. it was scary. I was pretty sure I saw Jesus in the Ambulance telling to get up and come with him.. but I was pretty delirious. My dad got the bug now so I made the soup so he could get something down.
I will remember the ranch next time. Thanks!
Now Bill, this ain’t good. If you don’t start taking better care of yourself I am going to be forced to marry you off.
Another little trick to help hydrate, make a little Crystal Lite and add 1/4 a teaspoon of salt to your glass before drinking. The lining of your stomach actually absorbs liquid through it and if you add in the salt, it absorbs that, then the salt attracts more liquid and thereby you get a lot more in your system faster as a decent amount is actually going in when it hits your stomach rather than having to wait to process through your body.
Why am I telling you all of this? I guess I just need a chance to vent some of my useless knowledge from time to time.
I hope you get to feeling better, please keep us posted on your dad and don’t forget to take it easy on yourself.
Christy
Heh.. It was weird. I had just finished off a 32 oz bottle of water when it happened. I was drinking it… a little too late. Thats cool to know about the salt in the crystal light. And anytime you wanna gimme advice.. you just go right ahead.
Bill, What is the name of your blog? I was reading it a month ago and LOVED it. I love your cats!!! But, I don’t have your link anymore. Thanks!!
Thanks for this recipe. I have made it before but I kinda forgot about it. I called it the “cabbage soup diet.” I love soup and will have to try this recipe again. I hope I can find that “seasoning blend” in my market. What a time saver.
I am addicted to your site. My family is enjoying your recipes. =)
Thanks!
Hey Angela!! I am so glad you are enjoying it! I have tons more coming up so stay tuned (February is going to be a BIG month here ~grins).
That ranch makes a huge difference and it is so awfully good, too!!!
its great to have you here!
Christy
Every summer when it is time for the garden to start “comin in”, I clean out my freezer and make vegetable soup with whatever wasn’t eaten-turnips, green beans, crowder peas, squash, okra, tomatoes and anything else I might find. Make the soup and can it, this year made 22 quarts, enjoyed some last night.
Sounds like a great idea! Homemade soup is so much better than store bought, especially with garden veggies!
Christy – Thanks for the recipe! I never thought of adding Ranch dressing mix – I can’t wait to try it!
My mom used to make something like this when I was a kid – we called it ‘homemade jobby’! Don’t know why!
Thanks! Beth
Ooooh that Ranch dressing mix makes all the difference in the world. You just won’t believe the flavor! If you get to try it, do let us know how you like it!!
Homemade Jobby – thats a new one for me! I bet the name has something to do with kids not wanting to eat “soup” or “stew” – much the same reason why I used to call casseroles “gobblers” when my son wouldn’t eat anything named a “casserole”! lol
thank YOU!
Man oh Man, you got the soup with okra in it, between this, the country casserole, and the taco soup, I have three winners I can cook up, like you, I would throw corn in, and me, being part Irish, I have to throw a couple of potatoes in. The ranch dressing just gives it a flavor you dont normally find. Keep these quick and easy ones comin Christy, you are definitely a Southern Cooks best friend.
Hey Robert!! Thank you so much. You always put a big old grin on my face every time you comment!
Southern Cook’s Best Friend? now that is QUITE a title! I’ll take that with pride any day!
I got tons more, stay with me!
Gratefully,
Christy
Christy:
Being from the South yourself, please tell me you know about “field corn” (as opposed to regular sweet corn), and tell the readers how wonderful it is when you cut it off of the cob and cook it in the oven in an iron skillet with butter, salt, and pepper until it browns around the edges, etc.!! That’s what I’m having for supper tonight, and I did not see any fresh corn recipes on your site! Just whetting everyone’s appetites during this cold winter for the wonderful summer vegetables!
Beverly
Lol, you know I shucked two entire bushels of corn this past summer and put it up, both fried and on the cob. I know just what you are talking about and it is the food of the Gods, its so good! Hang in there, I’ve only been doing this since July and I have a few more hundred recipes yet to be posted!
Thank you!
Christy
I issued a “corn challenge” to my three siblings this past summer. The challenge was needed because we all grew up doing so much garden work that none of us have gardens today. We just go to the farmer’s market and get what we want. However, not having the gardens means that none of us have had the good field corn like we were raised up eating. Two of the three sibings accepted the challenge and, over the course of 2 and one-half days we put up 150 quarts–that’s shucking, washing, cutting it off, blanching, cooling, and placing it in our freezers! You absolutely CANNOT get that awesome taste in any brand you can buy in the store!
I agree completely.
My husband didn’t understand why I worked so hard on shucking all of that corn (by myself!) but now I think he gets it
Fresh Corn is…..oh my the most delicious taste on earth. I could live on it.
Try blancing and cooling corn before cutting it from the cob; I found it much easier and way less messy. I didn’t have to clean corn juice off the ceiling!
When I was growing up we had “Yellow Dent” corn before the hybridized corn that is now grown. It was delicious. The hybridized corn matures faster and it is almost impossible to pick it at just the right stage for eating. We tried growing it in our garden one year but gave up after that season because it was a poor substitute. Now we either buy fresh corn at the super market or use frozen.
I just finished my list and I’m heading to the grocery store now. Made chili for everyone else at home and the soup is for me…
Hey Cherrill! That’s wonderful! Wow, how neat!
Let me know how you like it!
~grinning happily~
Christy
This looks delicious! A perfect soup for my tastes…I especially love the okra. I may just have to whip this up sometime this weekend. I’m sure the Ranch makes the seasoning perfect.
You know, I really like the double posts today of the soup combined with the doughnuts! Did anybody else chuckle over that?
So far you’re the only one who caught it. I thought it was pretty funny myself!
heehee!
~Christy
Mmmm, that sounds good with the ranch dressing. I love vegetable soup and make it fairly often but next time I’m goin’ to add ranch dressing. Thanks.
I was already planning to go to the store today, it was a good thing I saw this recipe first! I’m definitely going to cook this up today! I would have never thought to add the ranch dressing mix to soups. Thanks for so much posting this, Christy! You should be a guest on Rachel Ray or Martha Stewart or Paula Deen! Does Paula Deen have guests on her show? I don’t get cable.
I do CABBAGE SOUP DIET to detox from time to time and NOW just happens to be that time! I quit (cough cough) smoking last may and I have packed on some pounds since then. I am a 5’3 small framed person and 110 – 115 is about right for me, right now I am a whopping 143 lbs. I do not feel comfortable in my own skin. I have had success with the CABBAGE SOUP DIET in the past losing 25 lbs (2 times did the 7 day diet in a month) http://www.freelancebyu.com/diet.htm
It is SO IRONIC that you posted this the DAY I started back on my quest, tweaking the recipe – adding VENISON (ground – low to no fat) to the mix. WISH ME LUCK and I look forward to reading more of your fab recipes! BTW……… the biscuit/donuts is an OLD FAVE of mine that I have had on my website several times over the years, I was tickled to see it on your site!
I am doing a survey right now in another window, they are asking for blog/blogger urls that you would like to see featured on a MOM site, I am listing yours!
XOXOO
Wow! You amaze me every time I visit your blog. I’ve been lurking for a while now, and decided I should comment. Never have I thought to flavor soup with Ranch dressing. Together, my kids and I made soup just last night. Next time you can bet we’ll add some Ranch.
It’s great that you’re not a ‘name brand’ girl. Wal Mart is the only place for groceries in my small town. I love value but not at the cost of compromising flavor and a lot of the Great Value items meet my high standards – not to mention my budget!
Thank you for sharing your expertise-
Thanks for the GREAT recipe, I made it yesterday and its all gone. Its so good, and I’m not even a veggie lover. I used broccoli instead of the cabbage, I also added a potato and some seasoning.
Now I’m ready to make a chicken gumbo soup. You really got me started.
I made this soup for my granddaughters (8 & 3)and added a little bit of cooked chicken to it. They loved it and both ate two bowls! The youngest ate the most, both love soups and this was a winner! Thanks Christy!
My mom and i have made this a long time too. We add some V8 juice or tomato juice too sometimes. I think subbing the H2O for Veggie broth would also make it a little richer. I love it-and it is absolutely guilt free!!!
have you ever made a version of the hidden valley ranch mix? i don’t like the fact it has so many chemicals in it, mainly MSG. would love a tried and true recipe for the mix…i’ll google it next!
Hi Christy! Glad you had a great vacation with your family!! I’ve GOT to try this soup recipe! I think we’re related somewhere back in time…I L-O-V-E corn, too! Gotta tell ya…I work with a woman once who lived in Germany for a time and she said that they only use corn to feed the pigs! How sad…! Maybe things have changed over the years…I HOPE SO!!!
There are lots of recipes for the dry ranch dresssing packets on the internet.and you dont have to use msg.
[...] “Free” Soup – Dieter’s Best Friend! [...]
This is so good!! I made it yesterday, couldn’t find the seasoning blend but it was still good. I used the slow cooker and let it cook all afternoon, the smell was wonderful and just what I need to help keep me from eating all the time!!
I used to eat a lot of canned vegetarian vegetable soup, but haven’t touched it since I first made this recipe. There is no comparison! This soup is so much healthier and fresher tasting. Great stuff for those of us trying to slim down a bit.
I am so glad to hear you like it Laura!!!!
I’ve missed you today, twitters. Now…can someone explain why Lady Gaga’s new song sounds so ABBAish? No likey.
Just read your recipe for the soup. My sisters are doing low carb. Sure the soup will be a welcome change and adding the anch dressing mix will knock it up a notch as Emiral says.
OOPs ! Ranch dressing Mix !
We have made big pots and huge pots full of this “gold” in the 60′s, 70′s, 80′s, and 90′s for dieting and nutrition. We called it “The Dolly Partin Vegetable Soup Diet”!! I believe Dolly ate this to cut back on fats and calories, also. Generations of us Southerners have eaten this for survival and for frugal use of veggies from our gardens and freezers. Yummy stuff!! Enjoy! Thanks Christy for bringing it back in a BIG WAY!
Added some diced potatoes and used the shredded cabbage already at the store! Used diced tomatoes because I had them on hand. A little bit of maggi, italian seasoning, black pepper, garlic salt, and Tony Cachere’s for a little heat!
That sounds delicious!!!
[...] “Free Soup” – Dieter’s Best Friend! [...]
I am really bad about skipping veggies, so what I do with a soup like this is cook it till just-tender, and then put it through the blender in batches. That way, I fool myself into eating what’s good for me because I don’t actually SEE the veggies. Hey, whatever works, right?
That is exactly right, whatever works!! But for people who don’t like veggies that is a fabulous idea!!!
This is just about the same as the old ‘cabbage soup diet’ soup of many years ago. I have made something similar for years and love it. I never thought of adding ranch dressing. I’ll have to do that next time. Sounds good.
I keep a freezer bag in the freezer and add any little bits of vegetables that are leftover from dinners to the bag. When the bag is full, I add canned tomatoes, beef bouillon, and sometimes beef (stew meat or cooked ground beef). Voila! I have soup.
I have this going on the stove right now. I cannot wait for it to be done.Our family loves this so I made a double batch. Thank you Christy!
When I was growing up, I remember my mother always had a pot of soup on the stove to feed people who just “dropped by” (Back then Mothers stayed home to raise the children, so someone was always home for people to visit, I think it’s called Southern Hospitality LOL. She would always put leftovers from meals in the pot to keep it replenished. It seemed that pot was magical and never emptied, and I grew up loving soup. Mother was an angel and magical, she seemed to make a meal out of nothing and often had to, because my father worked for a union and was often out of work, no food stamps at that time! She made absolutely delicious shrimp gumbo from shrimp bought fresh from the shrimp boats (when Daddy was working), cush cush, tomato soup cake, pizza from scratch, (Pizza was not well known in the 50′s and 60′s), bean cake, lemon meringue pie, and frozen buttermilk sherbet. I have been looking for a recipe for frozen buttermilk sherbet for about 40 years now like she used to make, but no luck. No recipes written down either, she kept them in her head. My mother was a true Southern Cook and never had a bad word to say about anybody. People came from miles around to eat her cooking, as I’m sure they do to yours. Thank you for your kind attention to my note about my wonderful mother. I wish you all the best.
Christy, I make a Hearty Vegetable soup similar to your “free soup”. I found the recipe in a magazine a few years ago. It calls for 2 bags of baby spinach and 4-5 zucchini (split in half and cut in 1″ chunks) added near the end so as not to over cook. Sometimes I add a can of red kidney beans for a little protein. I made a pot of it a couple of weeks ago and froze several containers of it for later. It is supposed to have only 45 calories per cup. I love receiving all your recipes and reading your blogs and I especially love your morning cheerfulness on Facebook.
I have an “el cheapo” tip… Sam’s has cafeteria size cans of whole peeled tomatoes for under $3. Throw it in the blender and use for soup, “homemade” salsa, chili, spaghetti sauce, etc… it’s so cheap when fresh is not available, which is always better.
I really hesitate to call my salsa homemade because all I do is add an envelope of salsa mix (found in the canning section) to this! It’s great for soups and for cooking chicken in the crockpot also.
I Loved the soup. I have made vegetable soup for years. But I loved the Ranch mix in it, it added so much flavor. My husband actually said it was the best he had ever had. That made my heart happy
. He actually likes my cooking. I’m so glad I didn’t just overlook this one. I love your site.