Eats - Gluten-Free & Vegan Cabbage Soup with Gluten-Free Garlic Bread

Cabbage soup was always something my family made when I was growing up. It gives me a warm fuzzy feeling when I eat it, not only for the memories, but because it's insanely good for you as well. It makes a large amount, so there's plenty to share and have left over for next day lunches. 

The other great thing about this recipe is that it can be totally tailored to your preferences. Here are the ingredients I combine into a crock pot. I cooked on high for 4-6 hours. The longer you cook it, the softer your cabbage/veggies will get, so depending on how crunchy you like them, keep that in mind. 

- 4 cups vegetable stock (1 large container)  
- 2 cups water 
- 1 small head cabbage, chopped 
- 2 medium carrots, sliced
- 2 stalks celery, sliced 
- 1 can fire-roasted tomatoes
- 2 small cans tomato paste
- 1/2 yellow onion, diced
- 1 jalepeno, diced (seeds removed
- 1/2 tsp fresh thyme 
- 1/2 tsp oregano
- 2 cloves garlic, minced 

We paired our serving with garlic toast. We spread vegan butter on Canyon Bakehouse 7-grain and sprinkle garlic powder on top before toasting in the oven. Enjoy! 

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