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Super Easy Anti-inflammatory Cabbage Soup Challenge

Super Easy Anti-inflammatory Cabbage Soup

Mysty Pfeffer
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Print Recipe
Servings 12
Calories 59 kcal

Ingredients
  

  • 1 Large Head Cabbage
  • 6 Large Tomatoes (or a 24 oz jar of Salsa)
  • 1 Large Onion
  • 1 Clove Garlic
  • 2 15 oz cans Chick Peas
  • 2 Tbsp Oregano (fresh or 1 tbsp dried)
  • 2 Tbsp Turmeric Root (fresh or 1 Tbsp dried)
  • 1 32 oz Vegetable Broth
  • 2 Cups Water
  • 1 Tsp Salt
  • 1 large Yellow Pepper
  • 1/2 Tsp Pepper
  • 1 Tsp Cayenne Pepper (optional, leave out if you don't like it)

Instructions
 

  • Wash and Chop all vegetables and add them to a soup pot. (No worries if you don't have fresh tomatoes, just us the salsa)
  • Add your chopped garlic, onion, and turmeric.
  • Add the broth and water bring to a simmer and let cook until all the vegetables are tender, about 2 hours.
    If you have a slow cooker put it on before you go to work and leave it 8 hours on low.
    If you have an instapot and want it sooner, let pressure cook 30 minutes.

Nutrition

Calories: 59kcalCarbohydrates: 13gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 221mgPotassium: 490mgFiber: 5gSugar: 6gVitamin A: 975IUVitamin C: 80mgCalcium: 73mgIron: 2mg
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