Joanna BROWN

Joanna BROWN

Rejoice Nutrition Wellness

The Best Cabbage Soup

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Cabbage soup is something that is associated with St. Patricks Day or the crazy “cabbage soup diet” of the 80’s. However, cabbage soup is one of my favorite soups because cabbage is wonderful for gut health and is a hearty soup without being heavy.

Cabbage has a long history of being used as both food and medicine. Long before we knew about the importance of Vitamin C, Dutch sailors used saurekraut at sea to prevent scurvy. Cabbage is a member of the cruciferous vegetable family which contain some of the highest phytonutrients in the vegetable kingdom which support our liver metabolism of enzymes that neutralize toxins in the body. Cabbage also contains polyphenols that provide anti-inflammatory benefits to the body.

 

Cabbage and particularly cabbage juice, have been studied for its use with ulcers, issues with the gastrointestinal track, and overall digestive functioning thanks to the antioxidants, anti-inflammatory compounds, and amino-acid like substances glutamine. Finally, cabbage has been used in weight-loss plans because it is filling but very low in calories. A cup of cooked cabbage contains only 44 calories and 4 grams of fiber. So a warm, hearty bowl of cabbage soup is a great way to enjoy this highly beneficial vegetable.

The Best Cabbage Soup

Flavorful, hearty, low-calorie, and packed with nutritional benefits this Cabbage Soup is a perfect soup anytime.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 8

Ingredients
  

  • 1 medium cabbage, finely shredded or chopped
  • 2 large yellow onions, peeled and chopped
  • 2 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 28oz can whole tomatoes with juice
  • 1 green pepper, seeded and chopped
  • 4 celery stems, chopped
  • 6 carrots, chopped
  • 2 tbsp fresh thyme
  • 6-8 cups vegetable or bone broth see recipes in notes or buy low-sodium
  • pinch sea salt
  • pinch fresh ground pepper
  • 2 tbsp fresh parsley

Instructions
 

  • In a large soup pot, over medium heat cook onions, garlic, and oil for 2-3minutes.
  • Add carrots, celery, and bell pepper and cook for an additional 5 minutes until vegetables get soft. Add cabbage, tomatoes with juice, thyme, seasoning and liquid.
  • Bring soup to a boil, then reduce heat to low, cover and allow to simmer for 30 minutes.
  • Ladle into bowls, sprinkle with fresh parsley and enjoy.

Notes

This soup freezes well, so you can make a large batch to meal prep for a month.

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