Cabbage Detox Soup
  • Alaina Hinkle

Cabbage Detox Soup

I really just can't go a weekend without making a soup. I mean having a soup for a meal during the week & freezing some for later or the following week to help ya out on the meal planning front-- WINNER! A good old hearty vegetable soup, that I add a super vegetable that I feel like doesn't get enough spot light: Cabbage. Cabbage can improve digestion, combat inflammation & help risk of heart diseases among others. So not only is cabbage a tasty addition & not too expensive, but packs a healthy punch. So make some room for this Cabbage Detox Soup for this weekend, you will be so glad you did! I have rendition for Insta Pot & Stove Top as well :)



Ingredients:

32 oz & 24 oz of Chicken Broth

1 15 oz diced tomatoes

2 bay leaves

1 jalapeño

1/2 cup chopped shallots

4 celery stalks

5 carrots diced

1 15 oz navy beans

1/2 green cabbage sliced

8 Baby Bella Mushrooms sliced

4 cloves garlic minced

2 tsp parsley

2 tsp salt

1 tsp onion powder

1/2 tsp oregano

salt & pepper to taste


Directions:


Insta Pot Version:

1. In a medium sized frying pan add 2 tbsp of olive oil on medium heat. Add diced jalapeño, shallots & celery. Let simmer for for 5 minutes. Until the shallots starts to brown a bit, then set aside.




2. In insta pot add in all the chicken broth, sliced mushrooms, can of tomatoes, diced carrots & the sliced green cabbage, cut like below.


3. Pour in all the chicken broth on top & the celery, jalapeño & shallot mixture. Then add the bay leaves, minced garlic, parsley, oregano, onion powder & salt. Plus a few grinds of fresh ground pepper. Stir until full combined.


4. Close lid on insta pot & make sure steam release handle is sealed. Then turn on high pressure for 12 minutes. Then naturally release for 10 minutes, once it hits LO10, quick release & do not remove the top until floating valve drops. Then pour 1 1/2 cups of soup into a blender (make sure good cups filled with veggies) & blend on medium for about 5 seconds. The pour back into the soup & stir until throughly combined. Lastly drain, rinse the navy beans & add them into the soup & stir. Then add in anymore salt, pepper, parsley or oregano to taste!


5. Then serve immediately with a nice big salad or tasty baguette. Or let simmer on very low until ready to eat. I have found a lot of times it is hard to control on simmer in the insta pot without it burning, so I have put it in a large stock pot & let it simmer until ready to eat. Up to you!


Stock Pot Version:

1. In a large stock pot add 2 tbsp of olive oil on medium heat. Add diced jalapeño, shallots & celery. Let simmer for for 5 minutes. Until the shallots starts to brown a bit. Then add in all the chicken broth, sliced mushrooms, can of tomatoes, diced carrots & the sliced green cabbage, cut like above.


2. Then add in the bay leaves, minced garlic, parsley, oregano, onion powder & salt. Plus a few grinds of fresh ground pepper. Stir until fully combined. Then turn up heat & bring to a boil, then place lid on the stock pot, turn down to a simmer & let cook for at least an hour and half on low. Let is simmer for longer if possible. Letting all the flavors meld!


3. Then pour 1 1/2 cups of soup into a blender (make sure good cups filled with veggies) & blend on medium for about 5 seconds. The pour back into the soup & stir until throughly combined. Lastly drain, rinse the navy beans & add them into the soup & stir. Then let simmer for another 30 minutes. Then add in anymore salt, pepper, parsley or oregano to taste!


Then ENJOY with the fixing mentioned above :) Also add on top fresh parmesan cheese if you don't need this dairy free!


When you make this recipe please make sure you tag me @honestfoodie_blog and #honestgrubhonestfoodie I love to share what you create!!



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