AFC Purple Cabbage Weight Reduction Soup (WRS)

AFC Purple Cabbage Weight Reduction Soup (WRS)

Another fabulous cabbage soup, hitting all the right notes. Weight reduction or not, I love cabbage soup – ala Sharon!

Makes a lot

2 T. extra virgin olive oil

1/2 lb. baby carrots, cut into 3/8 inch cubes

8 oz. fresh white button mushrooms, washed and sliced

2 c. sweet diced onion, approx. 1/2 inch squares

2 t. sea salt

2-1/2 lb. red cabbage – remove outer leaves, cut in half, core, then cut into 1 inch pieces

2 stalks celery, sliced into 3/8 inch wide segments

28 oz. can stewed tomatoes – pour into bowl and cut tomato slices into bite-size

16 oz. can butter beans, including liquid (I used Bush’s brand)

6 c. water

1 t. additional salt plus to taste as the stew cooks

fresh grind black pepper to taste.

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In extra-large soup pot, over medium heat, melt oil.

Add carrot, mushroom, onion and salt, then saute till mushroom softens.

Add cabbage, stir well and saute till cabbage pieces begin to reduce in size, becoming a little limp.

Add remaining ingredients. Stir, bring to boil, reduce heat to low and simmer about 30-45 minutes or till veggies are done as you like..

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Notes: I used sea salt; you might be using a different salt. Always salt to taste with soup, keeping in mind that soup is historically salty. Some people in an effort to eat more healthy reduce their salt intake beyond what’s necessary. Salt brings out the flavors of the other ingredients. Because we don’t add animal products we can use the salt required for a tasty dish without concerns.

The fat content is very low in this stew. We used only what was required to boost the flavor of the vegetables and beans.

This stew serves best the day you make it – all the way around it’s better. By the next day the entire stew and everything in it turns purple grayish. The purple leaves the cabbage and colors all the other ingredients.

I think that’s a good thing, but some may not welcome the appearance. It still tastes great and purple is healthy, so I’m standing by it – purple gray and all.

This is what the soup looks like the next day. Notice the difference in color? It still tastes as good though.

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