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.
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!Print
Detox Cabbage Soup
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 8–10 1x
- 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
- Heat 2 T olive oil in a large stockpot. When oil is hot, add onion and garlic; sauté for 1-2 minutes.
- Now add the celery, carrot, zucchini, bell pepper, okra, and green beans; cook for 5-6 minutes, until carrots are slightly tender.
- 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.
- Serve in bowls with freshly chopped parsley or cilantro.