Cold-fighting Cabbage Soup

I found this great recipe for fighting colds on a wonderful blog called Frantically Simple. I thought I would try it since I had cabbage and carrots that needed to be used in my fridge. No one in my house has a cold right now but it can’t hurt.

I needed a crockpot meal so I did it in my crockpot.  I browned the onions while I put everything else in the crockpot. Once the onions were browned lightly I put my about a cup of my veggie broth into the onion pan to soak up all the wonderful browned flavor sticking to the bottom of the pan then I dumped it into the crockpot.  I cooked for 4 hours on high.
Cold Fighting Cabbage Soup (Vegan)

Health Benefits of Cabbage Soup

  • Cabbage is an excellent natural source of vitamin C.  Did you know that cabbage has even more vitamin C than oranges?  Unlike oranges, however, cabbage is not mucous producing.  Heaven knows, you don’t want any more of that when you have a cold.  (I am horrified that I used the word mucous in a recipe post, but there it is.)
  • Garlic is a natural antibiotic.  Perfect for fighting off the nasties.
  • Both garlic and cabbage are blood cleansers, helping to remove toxins from the body.
  • Vegetables are easier for the body to digest than meat.  This frees up some of your body’s energy for cold-fighting.
  • This soup is cheap to make.  What, that’s not a health benefit?  Well, I always feel better when my money stays in my purse.  Don’t you?

Other benefits:

  • It only takes a half an hour to make.
  • This recipe makes enough to for several meals.
  • Did I mention how cheap this soup is?  Especially if you make your own (free!) vegetable stock.
  • Most importantly, it’s filling, satisfying and really yummy.

Newt and I each enjoyed a couple of bowls  for lunch.  When we heard that Newt’s Grandma wasn’t feeling well, we took some over to her.  There was still a whole lot of soup left over.  I ladled it into pint canning jars and put it in the freezer.  Next time we want some, I’ll just pull out a jar and pop it in the microwave.  It’s the perfect serving size for two.
Why don’t you make up a batch to freeze and have on hand for the upcoming cold and flu season? You’ll thank me later.

Cold Fighting Cabbage Soup
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Recipe type: Soups
Author: Heidi @ Frantically Simple
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 10 – 12
This soup is filled with cold-fighting power, and it tastes great too! Carnivores, don’t let the vegan label throw you. This soup is great no matter what.
Ingredients
  • 3 tablespoons of olive oil
  • 1 medium sized white or yellow onion, chopped
  • 6-8 cloves of garlic, pressed
  • 1/2 a large head of cabbage, chopped
  • 1 large carrot, peeled and chopped
  • 8 cups vegetable broth (if you prefer, chicken broth could be substituted)
  • 1 14.5 oz. can peeled and diced tomatoes
  • salt and pepper to taste
  • Optional garnish: cubed or torn day-old bread and additional olive oil
Instructions
  1. In a large stock-pot, heat olive oil over medium high heat. Add onions and cook until translucent – about 5 minutes. Stir in garlic and continue to cook until onion is slightly browned.
  2. Add remaining ingredients (except for bread and additional olive oil). Bring to a boil, then reduce to simmer. Cook until carrots and cabbage are tender, about 20 minutes.
  3. To serve, ladle into bowls. Top with a handful of cubed or torn day-old bread and a drizzle of olive oil.
Update:  I took the leftovers to a friend for lunch and we added yellow summer squash, 1/2 tsp italian seasonings, and sprinkled fresh sage over the top.  It was much better. I think this soup is a good catalyst for adding more things. Served with wonderful homemade honey oat bread and cucumbers.
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3 thoughts on “Cold-fighting Cabbage Soup

    • It was ok. Some of the cabbage wasn’t quite done enough. My 10 yo son loved it but my hubby did not. I think it needed a few more spices. I also didn’t have the great bread so we just ate it with whole wheat toast.

  1. This is really good! I cooked it longer than you suggested – probably 35 minutes. I also used a ‘coleslaw-in-a-big’ mix of cabbage and carrots so it was really easy to prepare. I would suggest adding a dash (or slightly more) of cayenne pepper – it definitely help with the decongestion!

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