Tipps in the Kitch

Detox Cabbage Soup

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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
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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

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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Vegetable Soup

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Two things i’m loving about today: this Vegetable Soup & the Cold Temps outside.

Texas doesn’t get cold very often, so when it does, I soak up every moment!  I love getting cozy with a big bowl of soup and turning on a good flick.

Vegetable Soup





This Pot of Vegetable soup is so incredibly easy, hearty, and delicious.  I could easily eat 4 bowls of it in one sitting, but that mighttttt be veggie overload.

I’m off work today all cozied up at home with my sweet cuddly pup & a big pot of yummy soup on the stove. That’s an ideal winter day if you ask me. This soup can be thrown together ahead of time, and you can just let it simmer on the stove for a few hours or re-heat when you’re ready to eat.  I prefer my vegetable soup be served with saltines, but of course serve it with whatever your heart desires.

Stay warm out there, friends!  And enjoy this delicious soup!!!

Vegetable Soup

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Vegetable Soup

Vegetable Soup

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6-7 1x
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Ingredients

  • 2 T olive oil
  • 1 yellow onion, diced
  • 3–4 yukon gold potatoes, peeled and quartered
  • 5 cloves garlic, minced
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 8 c chicken or vegetable stock
  • 1 1/2 c green beans (frozen or fresh)
  • 1 1/4 c peas (frozen or fresh)
  • 1 14.5 oz can corn, drained and rinsed
  • 1 28 oz can diced tomatoes
  • 1 T tomato paste
  • 1–2 tsp fresh thyme
  • 1/4 tsp italian seasoning
  • 2 bay leaves
  • salt & pepper to taste
  • 1/4 c fresh chopped parsley

Instructions

  1. Heat oil in a large stock pot over medium heat.
  2. Add onions, carrots, celery, and garlic, and saute for 3-4 minutes.
  3. Add in tomatoes, broth, potatoes, and spices, and bring to a boil. Reduce heat to medium-low, and simmer for 20-25 minutes, or until potaotes are tender. Then add green beans, peas, and corn, and cook an additional 5-10 minutes.
  4. Serve in Bowls with Saltine Crackers.
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