Detox Cabbage Soup

Long time no talk, my friends! I’ve been a little under the weather the past few days and it really slowed me down, I tell ya! Being sick really makes you appreciate your health.  Not that I don’t always, but I do more than ever today.  I am finally feeling slightly better, my cough is subsiding and I actually feel like cooking again. I can’t say that I’d be into eating a cheeseburger just yet, which is why I made a big ole batch of this Detox Cabbage Soup. Veggie Central and I’m so excited about it. I love veggies and I LOVE cabbage.  This soup is loaded with so many healthy and nutritious things and is just perfect for a quick reset.

Detox Cabbage Soup

You know I’m sick when:

1. I don’t feel like cooking.

2. A glass of wine sounds absolutely horrific.

3.  I don’t have an appetite.





Say WHAT? I’ve ALWAYS had an appetite. Probably more than the normal human.  I was that kid shoving chocolate cake in my face at every single birthday party.  What? I love cake.

Okay, yes, back to detoxing. This soup is perfect.  It’s loaded with veggies and has so much flavor.  Just do it- Your body will love you!

Detox Cabbage Soup

 

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Detox Cabbage Soup

Detox Cabbage Soup
  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 8-10 1x

Ingredients

  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 4 celery stalks, chopped
  • 3 large carrots, peeled and chopped
  • 1 zucchini squash, quartered
  • 1 green bell pepper, diced
  • 1 c sliced okra
  • 1 1/2 c frozen green beans
  • 28 oz can fire roasted diced tomatoes
  • 8 oz can tomato sauce
  • 6 c vegetable or chicken broth
  • 1/2 head green cabbage, thinly sliced
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano
  • 1/4 tsp red pepper flakes
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • Fresh parsley or cilantro, as garnish
Scale

Instructions

  1. Heat 2 T olive oil in a large stockpot. When oil is hot, add onion and garlic; sauté for 1-2 minutes.
  2. Now add the celery, carrot, zucchini, bell pepper, okra, and green beans; cook for 5-6 minutes, until carrots are slightly tender.
  3. Add in diced tomatoes, tomato sauce, broth, and spices; bring to a boil then reduce heat and add cabbage. Simmer for about 20 minutes. Add more broth if needed and adjust salt to taste.
  4. Serve in bowls with freshly chopped parsley or cilantro.
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