Hearty, comforting, nutritious, flavorful, wholesome, warming, aromatic, balanced, soothing, and nourishing.
In the midst of a challenging period, I stumbled upon the transformative power of cabbage soup, and little did I know, it would become my comforting remedy for healing. Late last year, both my husband and I battled COVID, enduring a two-week journey that left our gastrointestinal (GI) systems affected.
Faced with lingering discomfort, I turned to the age-old wisdom of cabbage soup. With its reputation for digestive benefits and simplicity, this humble concoction became a beacon of hope. The process of preparing the soup became a therapeutic ritual—chopping vibrant vegetables, infusing the air with the aroma of healing herbs, and adding the final touch of spices.
As the first spoonful touched my lips, I felt a soothing warmth. The cabbage soup, enriched with nutrients and love, began to work its magic on our recovering bodies. The combination of cabbage, herbs, and spices acted as a gentle balm for our digestive woes.
Day by day, the healing journey unfolded with each nourishing bowl.
The soup not only comforted our souls but also became a symbol of resilience. It wasn’t just about the ingredients; it was about the healing journey we shared, the comfort found in a simple bowl, and the restoration of well-being.
Cabbage soup, with its innate ability to bring comfort and healing, became more than a recipe—it became a story of resilience, recovery, and the profound connection between food and well-being. Each spoonful represented a step towards healing, reminding us of the incredible role food plays in nurturing not just the body, but also the spirit.
Prep Your Vegetables
I always find it easier to prep the vegetables and have them all chopped and ready to go. I also line up all ingredients so they are measured out and ready to add when the recipes calls for it.
How to Make Healing Cabbage Soup
Begin by heating the olive oil in a large pot over medium heat.
Add the diced carrots, celery and. onions and cook until onions have softened about 10 minutes. Note- I like to cut the veggies in chunks, they keep their shape and vibrancy during the boiling stage. To transfer ingredients easily from cutting board to the pot, I use this handy Norpro Mega Scoop/Spatula.
Add the chopped cabbage, diced tomatoes, chicken broth and water. Mix to combine tto the pot; bring to a boil then reduce the heat and simmer until vegetables are tender, about 30- 40 minutes.
Lastly, and add the red pepper flakes, salt, pepper and parsley, gently enhancing the soup’s flavor with a mild, warming touch while subtly increasing its nutritional value.
Can you freeze cabbage soup?
Yes, you can freeze cabbage soup. This soup can last in the freezer for up to 3 months.
I like to store mine in Anchor Hocking glass storage bowls.
Healthy Cabbage Vegetable Soup
Ingredients
- 2 tbsp olive oil
- 1 large onion chopped
- 2 carrots sliced
- 1 celery stick chopped
- 1 head cabbage about 3 pounds, chopped
- 3 cups homemade chicken or beef broth
- 3 cups water
- 14 oz can diced tomatoes
- 1 green bell pepper diced
- ½ tsp ground cumin
- ½ tsp red pepper flakes
- 2 tbsp chopped fresh parsley
- salt black pepper to taste
Instructions
- In a large pot heat the olive oil over medium heat.
- Add the onion, carrots and celery and cook for 5 minutes.
- Add the cabbage, diced tomatoes, chicken broth and water.
- Mix to combine.
- Bring to a boil then reduce the heat and simmer until vegetables are tender, about 30- 40 minutes.
- Add red pepper flakes and chopped parsley. Mix to combine
- Season to taste with salt and black pepper.
Notes
Nutrition
Have you tried this recipe yet? If you have, I’d love to hear your thoughts! Share your thoughts in the comments below, and don’t forget to snap a photo of your soup to inspire others in our community. Be sure to share this delicious recipe with your friends and family too!
