RECIPE: Cabbage Soup

For all of you soup fanatics out there, we have a delicious and healthy cabbage soup recipe just for you.  We love it for its versatility and ease of preparing.  Chances are, you already have everything in your pantry or fridge!  I double this recipe to have plenty of leftovers for the week (great for freezing too). 

(1/2) head cabbage or about 3 cups
(1) can stewed tomatoes
(2) large carrots
(2) celery stalks
(1/2) yellow onion
(2) garlic cloves
(1) cans of beans – your choice – I use pinto and cannellini (drained and rinsed)
(8 oz) mushrooms (I sautèe these on the side with a small amount of onion and garlic, salt & pepper and add after the soup is done) 
(1) 32 oz. low sodium vegetable broth 
Salt & pepper 
Your choice of spices – thyme, basil, fresh parsley, lemon pepper, red pepper flakes all work well 
Splash of apple cider vinegar
(1) tsp. lemon juice 

In a medium to large pot, sautèe carrots, celery, onion, and garlic in olive oil. Add remaining ingredients (except mushrooms) and simmer until cabbage is tender/wilted. 
For those of you who like a more robust flavor, you can add 1 – 2 tsp. Better Than Bouillon (beef flavor). If you want to add greens, kale or spinach works well – add during the last few minutes of cooking time. 


Enjoy! Let us know how you liked it and your variations.

Happy National Nutrition Month!

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