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  • 1 Tbsp olive oil

  • 4 cloves garlic

  • 1 large onion

  • 2 carrots

  • 1/2 bunch celery

  • 1 green bell pepper

  • 2 cups frozen green beans

  • 2 cups diced tomatoes

  • 1/2 cup organic tomato paste

  • 3 cups green cabbage

  • 6 cups vegetable broth or bone broth or simply water

  • 1/4bunch fresh parsley, chopped

  • 1tsp smoked paprika

  • 1tsp dried oregano

  • 1 tspdried thyme

  • Salt and pepper to taste

  • 1-2 Tbsp lemon juice


  1. Mince the garlic and dice      the onion. Add both to a large soup pot along with the olive oil and sauté      over medium heat until the onions are soft and transparent.

  2. While the onions and garlic      are cooking, peel and slice the carrots, slice the celery, and dice the      bell pepper. Add the carrots, celery, bell pepper, and frozen green beans      to the pot, followed by the diced tomatoes (and their juices) and tomato      paste. Stir to combine.

  3. Allow the vegetables in the      pot to heat while you chop the cabbage. Chop the cabbage into one-inch      strips or squares, then add them to the pot. Add the vegetable broth,      chopped parsley, paprika, oregano, thyme, and some freshly cracked pepper.      Stir to combine.

  4. Place a lid on the pot and      bring it up to a boil. Once boiling, turn the heat down to medium-low and      allow the pot to simmer until the cabbage is tender (about 20 minutes).      Turn off the heat and add salt to taste. Start with about 1/2 tsp salt and      add more as needed. The total amount will vary depending on your tastes      and the type of broth used, but the salt is crucial for the vegetable      flavors to pop. Finish the soup with lemon juice. Start by stirring in one      tablespoon and adding more to your liking.

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