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 anti-oxidant 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!
1 ½ quarts of water
2 cups shredded cabbage
2 cups diced potatoes
16 ounces can of stewed tomatoes
2 celery stalks, with leaves, diced
2 carrots, diced
1 onion, chopped
¼ cup Braggs amino acids
3 Tbsp. chopped fresh parsley
¾ tsp Italian seasoning
½ tsp marjoram
½ tsp crushed rosemary
1 tsp salt, or to taste
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 1/2 cups of cooked white or navy beans.
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Disclaimer: The information in this article is helpful and is educational. It is not the author’s or authors’ or Wildwood Health Institute’s intent to substitute the blog article for diagnosis, counseling, or treatment by a qualified health professional.