Cabbage Soup

Cabbage Soup



Prep Time: 20 Min

Cook Time: 4 - 4 1/2 Hr High

1. Start by adding the celery, carrots, peppers, and onions to the pot. Season with a ½ Tsp. sea salt and black pepper.

 

1. Using a mandolin with the shredding setting activated, start by shredding the cabbage on one of the smaller settings for a finer shred. Halfway through, switch to a larger setting and shred the remaining cabbage a bit larger. Add the cabbage to the pot.

 

1. Add the garlic, tomatoes, vegetable stock, thyme, marjoram, pepper flakes, oregano, sage, bay leaves, and another ¼ Tsp. sea salt / black pepper. Drizzle with the oil, cover and set to HIGH.

 

1. After 2 ½ hours, open the lid and stir in the drained beans, zucchini, and another ¾ Tsp. sea salt & ½ Tsp. black pepper. Cover and continue cooking on high for another 1 ½ - 2 Hours.

 

1. Prior to service, stir in the fresh parsley and celery leaves.
   

                    Grocery List

• 1 Head Green Cabbage, stem removed
• 1 C Carrots, sliced
• 2 stalks Celery,  sliced and leaves reserved
• 5 Sweet Peppers, seeded and sliced
• 1 Red Onion, diced
• 3 cloves Garlic, chopped
• 796ml can Diced Tomatoes
• 1 Zucchini, halved lengthwise and sliced
• 540ml Navy Beans, drained
• 5 C Low Sodium Vegetable Stock
• 3 Tbsp. EVOO
• 1 Tsp. Dried Thyme
• ½ Tsp. Dried Marjoram
• ½ Tsp. Red Pepper Flakes
• ½ Tsp. Ground Sage
• ½ Tsp. Dried Oregano
• 2 Bay Leaves
• 1/3 C Fresh Parsley, chopped
• 1 ¼ Tsp. Black Pepper +
• 1 ½ Tsp. Sea Salt +