Cabbage and Kale Soup

I didn't know I was going to be adding recipes to my blog. Why not? If I have something good to share, I should share it, right?

I just made this soup today, not knowing it was going to be THIS good. In fact, I told my (sometimes picky but wonderful) husband, "Remember, soup usually tastes better the second day." Well, we BOTH thought it was very yummy TODAY, so in hopes you will agree, here's the recipe.

Adjust according to your own tastes. Enjoy the low calories and high in nutrition.



Cabbage and Kale Soup


1/2 c. organic coconut oil

1 organic onion chopped

4-5 garlic cloves, minced

1 organic red bell pepper, diced

4 stalks organic celery, chopped

3 organic carrots, diced

1 lg head organic green cabbage, cored and sliced

2 quarts of organic vegetable stock

1 quart of organic free range chicken stock

2 cups of organic kale, torn in pieces or chopped

1 can (15 oz.) organic diced tomatoes

1 -2 cups of cooked short grain brown rice (depends on if you want more or less)

2 tablespoons Italian Herbs

Sea Salt to taste

Black pepper to taste

Tony's Cachere's seasoning to taste

1. Heat the coconut oil in large stock pan over medium heat; add the onion, garlic, bell pepper, carrots, and celery; sauté until the celery begins to soften.

2. Add the cabbage, stock, kale, diced tomatoes and Italian herbs. Adjust the heat to simmer.

3. Adjust seasoning with the salt, pepper and Tony’s to taste. Simmer for about 40 minutes. Add the pre-cooked brown rice.

Adjust seasoning one more time if necessary. Serve & Enjoy!

Makes 8-12 servings.



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