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I know I have sang the praises of soup before, I can’t help it.
Soup is comforting and delicious and healthy.
It’s also a sneaky way of cramming in a million veggies into my husbands daily meals.
There I go exaggerating again…OK, maybe not a million.
Soup is a filler, which means starting a meal with soup, can reduce how much other stuff you eat.
Especially when that soup is very low-cal.
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Last week I made my version of cabbage soup.
I used what I had in my fridge and pantry and gave it an Italian twist.
I thought it came out amazing.
Then again…I’m the cook so I figured it might have been just me.
So, I gave some to everyone to try and WOW.
Everyone loved it, even the vegetable haters.
Score one for me!
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Before I get to the recipe, I wanted to explain how my soup making starts.
I normally don’t use a recipe for soup.
I do, however, start most of the soups the same way.
Mirepoix
Mirepoix is a combo of onion, celery and carrot.
I always begin with sautéing the Mirepoix in extra virgin olive oil.
Once it gets soft, 3-5 minutes later, I add a 1/4 cup Sauvignon Blanc.
People always ask…does the wine really matter?
YES
It starts the soups flavor profile, it matters.
I hope this little tip helps.
Happy soup making everyone!
- ½ head of broccoli
- 1 14.5oz can diced tomatoes
- 1 36oz chicken broth
- 1 tsp sea salt
- ½ tsp. dried rosemary
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 1 bay leaf
- 1 Parmesan rind
- ½ tsp. red pepper flakes
- 2 4oz canned whole mushrooms
- 1 medium onion (I used 2 shallots), minced
- ½ head of green cabbage, chopped
- 1 small bunch celery, diced
- 2 Tbsp. extra virgin olive oil
- 1 bag baby carrots, diced
- 1 can of low sodium canned navy beans
- Heat pot to medium high heat, add olive oil.
- Add celery, onion, carrots, sauté until soft. (about 3-5 min)
- Add ¼ cup Sauvignon Blanc for about 2 minutes.
- Add broth, seasonings (in a soup mesh ball or loose), tomatoes, beans, veggies (minus broccoli).
- Bring to a boil and let simmer for 35-40 minutes.
- Add broccoli and continue to simmer for an additional 10 minutes.
- Remove seasoning ball or loose bay leaf and Parmesan rind.
- Taste, adjust seasoning if needed.
- Serve and freeze the rest into individual portions.
- Enjoy!
I swear this is SO good, I made a double batch today.
Are you a soup person?
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Oh yeah, definitely. Love soup. While I enjoy raw cabbage, I’ve never been a fan of it cooked or in soups. This stuff looks pretty awesome though!
Trisha recently posted..The Perfect Mix
Trust me…make this soup, its amazing!!!
Corey recently posted..Giving Thanks – Loving My Quiet Weekend
You’re so right about the benefits of starting a meal with a veggie soup. I studied abroad in France in college, and they almost always started our winter meals with soup. What a good way to cram in a bunch of nutrients before enjoying whatever comes next! I heart Mirepoix! I keep a big bag of it frozen, and it really does seem like I can always come up with something once it’s in a hot pan…I don’t always add wine, but you’re right – I must start!
Jess recently posted..Whole Wheat Couscous with Roasted Vegetables
Hmm…I never thought to freeze it…you mean you just cut it up and freeze it in a bag? Awesome…never knew I could do that. Thanks for the tip!
Corey recently posted..Italian Cabbage Soup
I love soup! I could eat it everyday, with bread of course..
Dena @ 40 Fit in the Mitt recently posted..Zombie Food Box
This soup was soooo good. Thanks Corey!