Cabbage Soup p3

Soup weather is upon us so we will be sharing some great soup recipes and pulling out some old ones as the weather changes.

We should eat cruciferous vegetables regularly and here is a great way to get a portion in! Include cruciferous vegetables as part of your diet 3-5 times per week to reap all the benefits this vegetable family has to offer. The health benefits of cabbage include treatment of constipation, stomach ulcers, headache, excess weight, skin disorders, eczema, jaundice, scurvy, rheumatism, arthritis, gout, eye disorders, heart diseases, aging, and Alzheimer’s disease.

Cabbage Soup

2 c. cabbage, chopped
2 c. low sodium chicken broth (or 1 C. water, 1 C. broth)
1 Tbsp. coconut oil
2 cloves garlic, minced
1 Tbsp. chopped onion
1/4 red pepper, sliced
2 Tbsp Bragg’s Liquid Amino
Chicken breast, cut into bite-size pieces (optional)
Seasonings to taste: Garlic powder, onion powder, paprika, LCM Signature Blend, salt & pepper

In a soup pot over low-medium heat, melt coconut oil. Cook red pepper and onion until onion is translucent. Briefly saute minced garlic and add broth and spices. If using chicken, cook chicken pieces in broth mixture along with spices. Let simmer for a few minutes after the chicken is fully cooked. Add cabbage and cook until desired tenderness of cabbage. This is a small serving so double for family enjoyment.