Cabbage & Vegetable Soup

We’re essentially in full swing of flu season around this time of year, so immunity is at the top of my mind for sure. I needed a quick reset after just weeks of eating whatever I wanted, catching a cold, and just feeling under the weather and un-energized. So I turned to the answer for most things in life: SOUP. A big bowl of soup can be as healing as a huge, and as nourishing as…umm…well…a bowl of soup. I decided to mock up something that I know would make me feel good through my own diet, but also through this cold and flu season that we’re entering. This immune-boosting vegetable soup, was just the answer. I even used bone broth for the first time ever! And I liked it! And I hope you do, too!

Cabbage & Vegetable Soup


  • 3-5 cups of raw cabbage, chopped
  • 2 cups of raw kale, chopped
  • 2 cups of mire poix (carrots, onion, celery)
  • 1 can of diced tomatoes
  • 1 can of cannellini beans
  • 8 cups of bone broth
  • 5 cloves of garlic, minced
  • 1.5 tbsp olive oil
  • 1/2 tbsp ground turmeric
  • pinch of salt and pepper, as well as garlic powder and onion powder


1) Add your mire poix, garlic, spices, and olive oil to a large stock pot. Saute until your carrots and celery are mostly cooked
2) Toss in your cabbage and kale to the stock pot and begin to cook down until the leaves begin to wilt.
3) Once things are coming together, add your beans and tomatoes.
4) Finally, add your bone broth. Bring to a boil and let it simmer for 20-45 minutes and then serve.

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