Cabbage Soup (High Fiber & protein)

This soup is easy to make and absolutely delicious! The secret ingredient is the fire-roasted tomatoes. You can use other tomatoes, but they won’t give the same sweet, robust flavor.


Ingredients:

• 1 small head green cabbage, shredded

• 2–3 carrots, diced

• 2–3 stalks celery, diced

• 2 onions, diced

• 2 large russet potatoes, diced

• 28 oz (≈796 g) can fire-roasted diced tomatoes (I use General Mills Muir Glen Organic)

• 1 L chicken bone broth (preferably homemade, but for store bought I recommend Ripe Liquid Gold Bone Broth)

• Filtered water, as needed

• 2 tsp dried oregano

• 2 tsp paprika

• 1 tsp garlic powder or 3 cloves garlic, minced

• Sea salt, to taste

• Choose a protein options (already cooked, add at the end):

  • 2 cups cooked quinoa (from 1 cup dry) — Quinoa is a protein!

  • 1 lb cooked ground beef
    
    
    

Instructions:

• Heat a little oil in a large pot and sauté the onions for a few minutes until fragrant.

• Add the cabbage, carrots, celery, potatoes, fire-roasted tomatoes, oregano, paprika, and garlic, stirring to combine.

• Pour in the chicken bone broth, and if the liquid doesn’t fully cover the vegetables, top it off with filtered water.

• Bring the soup to a boil, then reduce to a simmer and cook until the vegetables are tender.

• Once the vegetables are cooked and tender, stir in the cooked quinoa or ground beef and let it heat through.

• Add salt to your liking, taste and adjust the seasoning if needed, then serve!