JJ Smith Fat Flush Soup Recipe
Cozy and simple JJ Smith Fat Flush Soup Recipe made with cabbage, tomatoes, garlic, celery, and spices for an easy reset meal.
Equipment
- Large stockpot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or ladle
- Measuring cups
- Can opener
- Optional (but helpful):
- Immersion blender (not traditional, but useful if you want a smoother texture)
- Storage containers for leftovers
Ingredients
- 1 large head of green cabbage chopped
- 2 large onions diced
- 3 celery stalks sliced
- 2 green bell peppers chopped
- 1 red bell pepper chopped
- 4 cloves garlic minced
- 2 14.5 oz cans diced tomatoes, no salt added
- 1 6 oz can tomato paste
- 8 cups vegetable broth or water
- 1 teaspoon olive oil optional
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili flakes optional
- Salt to taste optional and light
Optional add-ins:
- Zucchini
- Spinach or kale
- Green beans
- Fresh herbs like parsley or cilantro
Instructions
Step 1: Prep the Vegetables
- This is the most hands-on part of the recipe. Chop everything first so cooking feels calm instead of rushed.
- Don’t stress about perfect cuts. This soup is forgiving and rustic in the best way.
Step 2: Build the Base
- Heat your large pot over medium heat. If using olive oil, add it now. Toss in the onions and cook for 3 to 4 minutes until they soften and smell sweet.
- Add garlic and stir for about 30 seconds, just until fragrant.
Step 3: Add the Vegetables
- Add cabbage, celery, and bell peppers. Stir well and let them cook for about 5 minutes. The cabbage will look like it’s taking over the pot. That’s normal. It wilts down a lot.
Step 4: Add Tomatoes and Broth
- Pour in diced tomatoes, tomato paste, and broth. Stir until the tomato paste dissolves into the liquid.
Step 5: Season and Simmer
- Add paprika, oregano, black pepper, and chili flakes if using. Bring everything to a gentle boil, then reduce heat and simmer uncovered for 30 to 40 minutes.
- Taste and adjust seasoning near the end. Go light on salt if you’re following the plan closely.
Step 6: Serve Hot
- Ladle into bowls and enjoy. The soup gets better as it sits.