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Hearty Cabbage Soup

This hot soup is perfect on a chilly fall night.

Fall is finally here!   It is the perfect time of year to get out the soup pot and start cooking.  With a chill in the air and the sun setting earlier, a hot bowl of soup is the perfect dinner.

Cabbage soup is a hearty soup that will satisfy any appetite.  It is low in calories and high in fiber.  Cabbage is a vegetable that is rich in antioxidants, Vitamin C, potassium, folic acid and Vitamin B6.  Tomatoes are rich in the antioxidant lycopene, Vitamin C and Vitamin A, as well.

This recipe can be easily customized to fit a number of dietary restrictions.  By replacing the chicken broth with vegetable broth and the ground turkey with Beyond Meat Ground, this can be made vegan.  Replace the chicken broth with a low-sodium chicken broth and no salt canned tomatoes for those with a sodium restricted diet.  For meat eaters, you can replace the ground turkey with ground beef or bison, if you’d like.  It is also naturally gluten-free.


Hearty Cabbage Soup

1 Tablespoon Grapeseed Oil

1 Pound Ground Turkey

1 Teaspoon Sea Salt

1/2 Teaspoon Ground Black Pepper

1 Teaspoon All-Purpose Seasoning Blend

1 Cup Chopped Onion

3 Cloves Garlic, Minced

2 Carrots, peeled and sliced

6 Cups Chopped Cabbage

3 Tablespoon Tomato Paste

28 Ounce Can Dice Fire Roasted (or plain)

2 Quarts Chicken Broth

1/2 Teaspoon Paprika

1/4 Teaspoon Dried Thyme

1/2 Teaspoon Sea Salt

1 Teaspoon Ground Black Pepper

Heat oil in a 4 quart dutch oven over medium heat. Add ground turkey and brown. Add salt, pepper, seasoning blend and cook for 1 to 2 minutes.

Add garlic, onions and carrots. Cook for 3 to 5 minutes, or until the onions and carrots are tender. Stir in cabbage, and cook until the cabbage is tender, about 3 minutes. Stir in the tomato paste and diced tomatoes.

Next, add the chicken broth and seasonings. Bring to gentle boil and reduce heat. Simmer for 40 to 45 minutes. Remove from heat and serve.

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