Green Cabbage Soup

Green cabbage is a cruciferous vegetable that is rich in phytonutrients. Working against free radicals, phytonutrients actually increase the production of enzymes in our bodies that are increase detoxification in our bodies. Cabbage contains sulfur and iodine both of which encourage cleansing in your body.

This soup is chock full of nutrition. All of the ingredients involved are fresh and unprocessed providing enormous health benefits. The ingredient list is quite long, but the flavors come together wonderfully in this soup.


  • 6 cups of vegetable stock (you can use a quality bouillon to make this broth)
  • 1/3 cup brown rice (uncooked)
  • 2 inch piece seaweed (kombu)
  • 2 cups of beans – you can use pinto beans, white beans or garbanzo beans (see preparation instructions below or use 2 cans of beans)
  • 1 tablespoon cold pressed extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced (or 1 teaspoon dried)
  • 1/2 small head green cabbage, cored and cut in half lengthwise then cut into thin strips
  • 2 ribs celery, diced
  • 2 carrots, sliced thinly
  • 2 cups diced white potato
  • 1/2 teaspoon dried ground fennel
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme leaf
  • 2 cups fresh roma tomato, diced
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon Bragg’s Liquid Aminos or soy sauce
  • black pepper to taste
  • 1 teaspoon sea salt


  • In a large stock pot, add the vegetable stock with the brown rice, kombu, and bay leaf. Once you have brought to a boil, cover, and simmer
  • Mix all of the spices together and combine well in a separate bowl
  • In a sauté pan, heat the olive oil on medium heat and add the garlic and ginger. Saute for a couple of minutes
  • Add the vegetables and sauté with the garlic and ginger for an additional 5 minutes
  • Add in the spice mixture and sauté for one minute
  • Remove the vegetables from the heat and add it to the soup
  • Add the beans and the tomatoes to the soup and bring it to a boil
  • Simmer for about 30 minutes, until vegetables are tender and the rice is cooked
  • How To Cook the Beans Ahead of time:
  • Soak the beans of your choice as follows: garbanzo beans – 12 hours; white beans – 8 hours; pinto or kidney beans – 4 hours
  • To cut the soaking time in half, use hot water, changing it several times
  • Rinse and drain the beans and put into a sauce pot. Add enough cold water to cover them and bring them to a boil
  • Skim the foam that forms after ten minutes of boiling and boil covered for another 1-2 hours until tender

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