With the temperature dropping you may not be in the mood for a salad but still want to get your veggies in. This time of year is great for hearty soups. My favorite is to throw a bunch of vegetables together and see how it comes out. I love adding root veggies like carrots with cruciferous vegetables like cabbage. The more color you can incorporate the better. So add those veggies! This soup is super easy and will keep you full with all the fiber and nutrients it offers. I find that soups are often better the second day after they are made. This soup is no exception so maybe wait a day or two to dive in. Try it tonight!
Red Cabbage Soup
Ingredients
- 3 cups low sodium veggie broth ((I like Pacific Foods Low Sodium Vegetable Broth)
- 1 lb cabbage chopped into small pieces
- 3 carrots chopped in to small pieces (use frozen sliced carrots)
- 3 celery stalks chopped
- 1 yellow onion chopped
- 4 cups filtered water
- 4 cloves garlic chopped
- Oregano
- Cayenne pepper
Instructions
- In a large pot add vegetable broth, water, cabbage, carrots, celery, and spices
- Simmer on medium for 30 to 40 minutes until cabbage is soft
- Serve