Bonn Soup (Weight-Loss Vegetable Soup)

Cooking method

1. Step 1:

   

   How do you make Bonn weight-loss soup? Gather your ingredients. Wash and dry the vegetables first. Drain the green peas in a sieve to get rid of all the liquid. You can replace the bouillon cubes with a mix of salt and spices.

2. Step 2:

   

   Peel the onion and cut it into thin half-rings.

3. Step 3:

   

   Cut the tomatoes in half, remove the stem ends, and cut each half into medium pieces. You can use canned tomatoes instead — just choose ones with nothing but tomatoes in them. You can peel the tomatoes first if you like.

4. Step 4:

   

   Finely shred the cabbage. Young cabbage is best — it's softer and juicier — but in winter or spring, before young cabbage hits the stores, any cabbage will do.

5. Step 5:

   

   Peel the carrots and grate them on the coarse side of a box grater. You can also cut them into matchsticks or small cubes — they look even nicer in the soup that way.

6. Step 6:

   

   For herbs, I used dill and parsley. Wash, dry, and chop them; trim the stems or leave them on, as you like. Core the bell peppers and cut them into strips. Green or yellow peppers make the soup more colorful.

7. Step 7:

   

   Put a pot of water on the stove over medium heat and bring it to a boil. Add the vegetables — cabbage, carrots, tomatoes, onion, and peppers — and stir.

8. Step 8:

   

   Bring it all to a boil.

9. Step 9:

   

   Add the peas.

10. Step 10:

    

    Add the bouillon cubes (or salt and spices).

11. Step 11:

    

    Cook the soup for 10 minutes over medium heat, then 5–10 minutes more over low. When the vegetables are tender, turn off the heat.

12. Step 12:

    

    The Bonn soup is ready!

13. Step 13:

    

    Enjoy, everyone — eat well and slim down!