I grew up in a family of foodies, and while my parents always cooked relatively healthy and delicious meals, my dad really started to take control and accountability of his health as he neared retirement and was diagnosed with diabetes. He started making this cabbage soup every week and enjoys a bowl every morning for breakfast after the gym. I swear that it's magic, because my dad just turned 70 and I can barely keep up with him on his "power walks"!
This cabbage soup is delicious, vegan and vegetarian friendly, and gluten free. I love it because it is:
gut healthy. It's full of prebiotic fiber from vegetables that feed beneficial gut bacteria. Cruciferous veggies like cabbage and cauliflower are rich in compounds that can inhibit growth of harmful bacteria such as H. pylori, which plays a leading role in both peptic ulcers as well as SIBO.
detoxifying. All of that fiber also aids in binding to and eliminating toxins from the body. My dad always garnishes each bowl with a rounded teaspoon each of ground flaxseed and psyllium husk for extra fiber (which also helps to lower LDL cholesterol!)
immune supporting. 70% of our immune system is in our gut in the form of gut-associated lymphoid tissue, or GALT. What's good for the gut is good for the immune system - but this soup is also rich in antioxidants and vitamins that support the immune system, as well as ginger! Living through a global pandemic with COVID-19 has gut health and immune support on all of our minds right now, making this soup a perfect daily staple.
If you try this recipe out, leave a comment below. My dad and I would love to know how it turns out!
1 head of dense green cabbage
14 oz can of peeled tomatoes, strained
2/3 cup of dry black eyed peas/Taylor beans
2 medium carrots
6-8 stalks of celery
1 medium onion
2 bell peppers
1/4 head of cauliflower
2 big handfuls of sugar snap peas
2 large chunks of ginger
1-2 bay leaves
Soak beans for 4-6 hours, or overnight. Drain and rinse.
Pour strained tomatoes into soup pot, and squish tomatoes with your hands to release juices.
Add 2 L of water and rinsed beans to the pot. Allow it to come to a simmer on medium heat.
Wash and chop your veggies and set aside.
Slice your ginger into thin flat slices (1.5 x 2 inch rectangles) and add to the pot.
season with salt to taste, and add peppercorns.
Once the beans are half cooked (al dente) add all of the vegetables except for the bell peppers and snap peas.
Lower the temperature to maintain a gentle simmer
Let simmer for about a half hour. Once the veggies are slightly tender, turn off the heat. DO NOT cover, as this will make your vegetables overly soft and soggy.
Take your snap peas and snap them into halves. Add to pot along with bell peppers, fresh parsley and green onions, as well as onion flakes and celery salt.
Allow to cool, divide into 2 or 3 containers and store in the fridge for up to 10 days - this soup also freezes well.
- Add a dash of organic apple cider vinegar or fresh Persian lime juice before serving to brighten up the taste.
- Adjust the amount of water you add for desired consistency
- Dad says "when having my soup, I also add a rounded teaspoon each of unflavoured Psyllium husk and ground flax. This thickens the soup and adds more fiber. The cheapest places to buy organic and clean Psyllium husk are the Indian grocery stores for approximately $3."