Delicious Nutritious Cabbage Soup Diet Recipe

Vegan Cabbage Soup Diet Recipe a la Savvy Veg For Weight Loss and Healthy Eating

If you don't have all the ingredients, feel free to omit and substitute - that's what soup is all about! This recipe adapts very well to a slow cooker. Just throw everything in at once, put it on low, come home from work and eat it.

Cabbage Soup Ingredients:

Six large or twelve small servings:

• 6 cups water
• 1/3 cup brown rice, pearl barley, or 1 cup whole wheat pasta
• 1 small strip kombu seaweed
• 1 can Great Northern beans, pinto beans or garbanzo beans, drained and rinsed
• *If you want to cook your own beans, see the directions below
• 1 - 2 Tblsp olive oil or other vegetable oil
• 1 pinch hing (asefetida) or 1 clove garlic, minced
• 1 Tbslp minced fresh ginger, or 1/2 tsp dried
• 1/2 head green cabbage, cut in half lengthwise, cored and cut in thin strips
• *For variety substitute savoy or napa cabbage, or 1 bunch kale or collard greens. Remove stems and chop in thin strips.
• 2 stalks celery, diced
• 2 medium carrots, peeled and sliced thinly on the diagonal
• 1/2 tsp dried ground fennel
• 1/2 tsp gr cumin
• 1/2 tsp gr coriander
• 1 tsp paprika
• 1 bay leaf
• 1 tsp dried basil
• 1 tsp dried marjoram
• 1/2 tsp dried thyme
• 1 16 oz can crushed tomatoes, or tomato sauce or 4 oz can tomato paste
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 Tblsp miso or Braggs liquid aminos
• 4 Tblsp minced fresh parsley

Directions:

1. Add the grain to the water, with the kombu, and bay leaf. Bring to a boil and turn down to simmer
2. Prep the veggies
3. Heat the oil on medium in an 8 - 10 quart pan
4. Add the hing or garlic, and the fresh ginger to the oil, saute for a minute
5. Add the veggies and saute 5 minutes on med/high heat
6. Add the herbs and spices, saute briefly.
7. Add veggie mixture to the soup
8. Drain and rinse the beans, then add to the soup
9. Add the tomatoes, and bring back to a boil
10. Simmer 20 min - 1/2 hour, until veggies are tender and the grain is cooked
11. Add salt, pepper, Miso or Braggs, and minced fresh parsley as a garnish

Bean Cooking Directions:

1. Note - This makes enough beans for a second batch, to freeze, or make a double soup recipe. Using a pressure cooker greatly reduces cooking time, but don't omit the soaking!
2. Soak 1 c. of beans: 12 hours for garbanzos, 8 hours for white beans, 4 hours for pinto or kidney beans.
3. Use hot water & change several times to cut soaking time in half
4. Drain & rinse the soaked beans, cover with cold water to cover, and bring to a boil
5. Boil ten minutes, and skim the foam
6. Cover and simmer for 1 - 2 hours, until very tender