I’m so excited that once again I can make all the soup I want. So, when my son gave me a large head of cabbage, I got excited. Sure, I first asked him to make some cabbage rolls or something but after he declined, I knew that it was going to be put to use in a soup.
Yes, I know some people shy away from cabbage because of the gas it may bring but did you know that it actually helps with your digestive system? I know crazy but it does have sulfur compounds along with the great fiber. Not only is it great for your digestion but studies have found the benefits with heart health and inflammation. This veggie has some great vitamins like B6, K, C as well as magnesium and potassium. I didn’t mention all the benefits but just the highlights.
Plus, when adding the rest of the ingredients I put in this soup, you will not only have a warm comforting bowl on these colder days/nights but a healthy meal to help keep you feeling your best.
Vegetarian Cabbage Soup:
1 head of green Cabbage (chopped/diced small)
3 Spring Onions diced. (Green Onions)
4 large Garlic cloves diced
1-2 Carrots diced or grated.
1 stalk of Celery diced.
1 can 15 ounce can of Chopped Tomatoes
1 15 ounce can of Chickpeas rinsed and drained.
1-2 Tablespoons of Olive Oil
1-2 Teaspoons of Lemon Juice
Salt, Black Pepper, Poultry seasoning and ground dry Parsley per taste.
5-6 cups of Water
Vegetable Boullion measured out per package directions for the amount of water you are using.
After you are done chopping and dicing all your veggies, in a large pot over medium high heat add olive oil, carrot, celery sauté for just a few minutes then add garlic, onion and poultry seasoning. Sauté these for a few minutes more then add cabbage. Stirring and sautéing for about 3-4 minutes then add the can of diced tomatoes, can of chickpeas cook for a few minutes then add water, lemon bouillon salt and pepper. Simmer covered on low for about 20 minutes or until the veggies are at the desired tenderness, serve and enjoy!
