Anytime I am feeling my body is needing a reset, this is my go to meal prep. Just having this once a day for a few days will be sure to clean out your system and it tastes great too. It is fairly easy to make but there is a lot of veggies to chop up, so if you have a food processor, this is the time to pull that baby out.
Now before you wrinkle your nose at the thought of cabbage soup (I’m sure most of you already have) just give this a shot. I have never been a fan of cabbage until this soup. There are plenty of spices in it and other veggies so that the cabbage isn’t overpowering. The cabbage is cooked down so it is soft and not tough like it normally comes. Trust me when I say this soup does not disappoint. I am craving it just sitting here typing about it. But enough talking about it, lets get to cooking!
Ingredients:
- 1 ½ tbsp olive oil
- 1 medium chopped up yellow onion
- 1 ½ cups diced carrots
- 1 cup diced celery
- 1 tbsp minced garlic
- 1 ½ cups of green beans (fresh or frozen) ends trimmed and chopped up
- 1 medium red bell pepper, chopped
- Optional: 1 medium green bell pepper, chopped
- 1 small green cabbage, chopped (about 4 packed cups, I sometimes do a little more)
- 1 can (14.5 oz) can petite diced tomatoes
- 6 cups of organic chicken bone broth (or low-sodium chicken broth)
- 2 tsp Italian seasoning
- Salt and pepper
- 3 tbsp chopped fresh parsley
Instructions:
- Heat olive oil in a large pot over medium-high heat.
- Add onion, carrot, and celery, sauté for 6 minutes. Add in garlic and sauté for another minute.
- Stir in green beans, bell peppers, cabbage, tomatoes, chicken broth, Italian seasoning, and season with salt and pepper to taste.
- Bring mixture to a boil, then reduce heat to medium-low, cover and simmer until all veggies are tender. About 15-20 minutes depending on how many veggies you added.
- If you prefer your soup to be thinner, add more broth or water. Otherwise this will be a thicker soup. Top with parsley and enjoy!
This is a pretty low calorie soup and can be enjoyed all year around. I love to make this soup during my 10 Day Shreds because it is nice, easy and gives me quite a few meals. I have found storing it for 4 days in the refrigerator is perfect. You can always put the extra in the freezer if you feel like you cannot eat it all in that time. It is packed with a ton of nutrients and will help jumpstart any reset or detox you are wanting to do.
As always, I would love to know if you try it and what you think about it!
Keep on being rock stars my friends.
XOXO
