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!