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.
Pour the oil into the saucepan and heat over medium for about a minute.
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.
Add the minced garlic and stir until fragrant.
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.
Season the soup to your taste. Add a bit of salt. Sprinkle in the herbs or peppers, or a combination of both.
Ladle into bowls to serve. You should get about six servings from this recipe.