Forget what you know about cabbage soup. It’s not just something you eat when you’re trying to lose a lot of weight fast. Organic cabbage soup can make a hearty, filling vegetarian meal, perfect for dinner on chilly fall or winter evenings or for reheating as a weekday lunch. Add a much or as little spice to the soup, such as black pepper or chili flakes, as you like. If you prefer a non-spicy soup, just leave the peppers out and substitute herbs, such as oregano and thyme, instead.
Step 1
Pour the oil into the saucepan and heat over medium for about a minute.
Step 2
Toss the onion, carrots and potatoes into the pot and cook for about five minutes, until the onions are translucent and the carrots and potatoes are beginning to soften.
Step 3
Add the minced garlic and stir until fragrant.
Step 4
Add the cabbage, beans or tofu and broth or water. Bring the soup to a simmer and cook for about 20 minutes, or until the vegetables are completely soft, but not falling apart or mushy.
Step 5
Season the soup to your taste. Add a bit of salt. Sprinkle in the herbs or peppers, or a combination of both.
Step 6
Ladle into bowls to serve. You should get about six servings from this recipe.
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