Detoxifying Cabbage Soup
 
 
Makes about 17 cups.
Author:
Ingredients
  • 5 cups shredded cabbage (1 small head cabbage)
  • 1 medium yellow onion, diced
  • 6 cloves garlic, minced
  • 2 cups green bell pepper, diced (1½ large peppers)
  • 2 cups celery, diced (8 stalks celery)
  • 2 cups zucchini, diced (2 medium zucchini)
  • 1, 20 ounce can no salt added crushed tomatoes
  • 8 cups (64 ounces) low sodium vegetable broth
  • 2 tablespoons extra virgin olive oil
  • 1 bay leaf
  • 1½ teaspoons sea salt
  • 1 teaspoon black pepper
Instructions
  1. Heat olive oil over medium heat in a large stock pot. Add onion, garlic, salt, and pepper to pot and saute until onions are cooked down and very soft, about 10 minutes.
  2. Add remaining vegetables to pot - except for cabbage - with crushed tomatoes, vegetable broth, and bay leaf. Bring soup to a boil then lower to a simmer and cook, covered for 15 minutes. After 15 minutes, add cabbage to pot and cook, covered an additional 15 minutes.
  3. Season with salt and pepper to taste and serve hot. Allow soup to cool completely before storing leftovers in the refrigerator for up to a week.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/detoxifying-cabbage-soup/