This tasty soup provides substantial fiber, vitamins, and phytochemicals! Cabbage is a good source of vitamins C and K and folate. Tomatoes are a good source of lycopene. This phytochemical may reduce free-radical damage, total and “bad” LDL cholesterol, and increase “good” HDL cholesterol levels. Additionally, lycopene exerts antioxidant and cancer-protective activities. Lycopene is absorbed better from cooked tomatoes than from raw tomatoes. Chlorogenic acid in tomatoes may lower blood pressure in people with elevated levels. Beta-carotene from carrots helps keep the gastric mucosa barrier healthy. Celery has several anti-inflammatory phytochemicals. Enjoy this Italian soup!
Ingredients:
1 ½ quarts of water
2 cups shredded cabbage
2 cups diced potatoes
16 ounces of canned stewed tomatoes
2 celery stalks, with leaves, diced
2 carrots, diced
1 onion, chopped
¼ cup Braggs amino acids. (Bragg’s coconut aminos have a lower sodium content.)
3 Tbsp. chopped fresh parsley
¾ tsp Italian seasoning
½ tsp marjoram
½ tsp crushed rosemary
1 tsp salt, or to taste
Directions:
Option 1: Combine all ingredients, except last three, in a large soup kettle. Bring to a boil. Reduce heat and simmer for 40 minutes. Add remaining ingredients and simmer for 15 minutes. Serves 10.
Option 2: Sauté chopped onions and celery in water or cold-pressed olive oil. Add to the rest of the ingredients.
Variations: Use 1 cup pasta shells instead of potatoes or your choice of 1 and 1/2 cups of cooked white or navy beans.
For quality foods and herbs, visit the Wildwood Natural Food Market.
Disclaimer: The information in this article or recipe is general and educational in nature. Wildwood Sanitarium, its entities, or authors do not intend this information as a substitute for proper diagnosis, treatment, or counseling from a qualified medical provider who knows the person’s medical history and laboratory work.
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