An After-Thanksgiving Light Soup to Cleanse and Detox
This recipe is filled with whole and light in calorie vegetables to help you reset after the ultra-stuffing Thanksgiving meals. It also uses a couple of canned ingredients to help speed up the recipe making process. Enjoy!
- 2 tablespoons extra-virgin olive oil, cold pressed
- 1 medium onion, chopped
- 2 medium carrots, sliced and chopped in half
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 ½ teaspoons dried Italian herbs
- 1 teaspoon ground pepper
- 1 teaspoon sea salt
- Optional: sprinkle of granulated garlic and onion
- 8 cups vegetable broth
- ½ of a large head of cabbage, sliced
- One 28-ounce can of fire roasted and diced tomatoes
- One 15.5 ounce can of kidney beans, drained and rinsed
- 2 teaspoons white wine vinegar
- Optional: dried mushrooms to add flavor to the broth
- Heat oil in a large soup pot over medium heat. Add onion, carrots and celery. Cook until the vegetables begin to soften, approximately 6-8 minutes. Add garlic, Italian herbs, salt, pepper and optional spices, stir and cook for 2 minutes more.
- Add broth, cabbage, fire roasted tomatoes, kidney beans and optional mushrooms. Bring to a boil over high heat. Reduce heat to simmer and cook for 15 to 20 minutes. Remove from heat and stir in vinegar.
- Serve in a soup bowl immediately.
TIP TO ADD MORE FLAVOR: Let soup sit overnight so that all the flavors will meld. Enjoy the next day for a light dinner.
Nutritional info: This recipe is extremely low in calories, an excellent source of fiber Vitamin A and C. It is also a good source of folate, calcium, iron and potassium.