Red cabbage bean soup

Do you remember during the 80s, there was this diet going on with cabbage soup? This soup is the good healthy rainbow version of that boring soup :))

We all need more diversity in our diets, but also meal ideas that are light and full of fiber. And look at this purple color, right? If you want to read more about food diversity and eating the rainbow, check out my guide here.

RECIPE

Ingredients

1/2 small red cabbage, thinly sliced

1 small red onion, diced

4 garlic cloves, minced

one can of diced tomatoes

3 carrots, peeled and coined

3 celery sticks, chopped

one handful of Swiss chard, chopped

2 cups cooked beans of choice (I used chickpeas)

6 cups water or low sodium broth (veggie or meat)

one bunch of chopped parsley

1/2 cup sauerkraut

2 Tbsps avocado oil

2 tsp pink Himalayan salt

1 tsp black pepper

Instructions

• Prep, peel, and chop all veggies;

• Heat the avocado oil in a pot on medium heat. Add the chopped onions, carrots, celery, garlic, and salt, and sauté for 5 min;

• Add the cabbage, the Swiss chard, and the pepper, mix everything well, and sauté for another 5 min;

• Add the tomatoes, the pre-cooked beans, and the broth/water, and cook for 40 min on low to medium heat;

• In the end, add the parsley and sauerkraut. The sauerkraut will give the soup a slightly sour taste, specific for Eastern European cuisines.

Enjoy!

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can help some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.

In good health,

Ioana