Tis the season for soup – all kinds of vegetable soups! One of my favorites to make is my homemade Cabbage Soup!
Cabbage soup is great for warming the tummy, feeding the body, and cleansing the soul! This soup is extra special, as it’s easy to make, and is super filling. Soup is great for lunch, a mid-day snack, and for dinner. Cabbage soup is also very hydrating, and packed with nutrients, including vitamin K, and C.
This soup can be made in big batches, and stored in the freezer for later. But the best way to serve it is fresh out of the pot. Here’s the recipe:
- 1 large cabbage, cored, and roughly chopped
- 1 large yellow onion, peeled and coarsely chopped
- 2-3 large carrots, coarsely chopped
- 2-3 stalks celery, finely chopped
- 2-15oz cans organic Northern white beans (drained)
- 1-15oz can fire roasted diced tomatoes (drained)
- 2 T minced garlic
- 1 T dried parsley flakes
- 2-3 tsp Old Bay Seasoning
- 2 tsp sea salt or to taste
- 1-2 tsp coconut aminos
- red pepper flakes, onion powder, and garlic salt to taste
- 32oz container organic vegetable broth
- 2-3 cups filtered water, or as needed to almost cover vegetables in pot
How to prepare the soup:
- Place all ingredients in a large stock pot, ensuring that enough water almost covers the ingredients. Place on medium high heat, and let come to a slight boil.
- Reduce heat and place a lid over top, leaving a slight space to allow pressure to be released. Continue to cook on lower heat, stirring occasionally, until the vegetables are tender.
- Remove from heat, and let cool for about 15 to 20 minutes. Ready to serve.
When fresh onion, celery, and carrots aren’t available, replace with a package of frozen mirepoix. Mirepoix is the French name for the combination of chopped celery, onion, and carrots, and is used in a variety of soups, and other cuisines. It saves time, and is a healthy, cheap alternative when you don’t have fresh to work with.