Cabbage and white bean soup recipe: Thou must enter ‘cabbage heaven’!

cabbage and white bean soup, vegetarian, nutrition, health

I simply love cabbage, but I love soup, too. Everyday, I add cabbage to a salad. I have learned that fruits and vegetables aren’t everything and that you can’t subsist on them alone.

But, ‘cruciferous vegetables like cabbage’ are among the nutrient dense ‘powerhouse’ fruits and vegetables [1 cdc.gov]. Cabbage is also supposed to fight cancer.

We also do well on starchy foods such as potatoes and rice. I did though, stop eating ‘rice in any form’ because wherever you look for your rice, it does have arsenic in it.

Some rice, depending upon which region of this country or part of the world you get it from has either more or less of it. But, rice always has some, and for me a little is too much. It’s like smoking cigarettes.

Question: Do you smoke just one per day, or quit altogether. A little smoking, like arsenic is out of the question. For me, any is too much. Luckily, there are plenty of substitutes for rice. I guess we can live without rice and arsenic? For example, there is quinoa and millet and others, instead.

As I love cabbage, I also have to have my daily beans. I also like the extra ingredients I put into making a delicious soup out of both of them. On a diet like mine, you have to look forward to your meals, or it just won’t work out for long. It will fail, miserably.

Once you begin feeling the results in how healthier you are getting day by day and see your weight go nothing but down, you will stay motivated to continue.

Cabbage and white bean soup recipe:

  • 1 medium onion diced
  • Half a cup or one stalk of chopped celery
  • 2 cups of finely chopped Chinese or regular green cabbage (a Cuisinart®, helps!)
  • I use a rounded teaspoon of garlic powder (if you are a ‘staunch’ garlic lover, use about 2 cloves because they are more powerful than mere powder!)
  • One 32 oz. box of low sodium vegetable broth
  • 2 cans of white beans, rinsed and drained
  • One sliced carrot
  • 1 can diced Italian flavored tomatoes
  • I shake of paprika
  • Pinch of basil and parsley
  • 1 cup of diced white or red potatoes
  • Add cracked pepper to taste
  • Bring to a boil, turn down heat to a simmer, stir occasionally until vegetables are tender. Takes about 45 min.

Source-

1 URL cdc.gov/pcd/issues/2014/13_0390.htm
Website Title Centers for Disease Control and Prevention
Article Title Preventing Chronic Disease | Defining Powerhouse Fruits and Vegetables: A Nutrient Density Approach – CDC
Date Published June 05, 2014
Date Accessed February 10, 2018

Note- always consult your physician before changing your diet.

 

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Author: Steven Humphreys

I have long been married and currently write health and wellness articles and poetry posts. I have authored several books currently for sale at most popular outlets. I hope you like my blog finding it informative and meaningful as well as entertaining. Let me know what you think. You can read more 'about me' on this site. Thanks for stopping by!

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