Energy in a Soup Bowl
One of the most worthwhile articles I write is for OHC (Oncology Hematology Care). My friend and colleague, Joan Manzo, asks me to contribute something every few months for their online blog and magazine. Here’s one I did recently which is delicious and energy boosting.
No kidding, this is my go-to soup when I need a boost of what I call, “energy in a bowl.” What’s not to love when the recipe includes energy-giving root vegetables and antioxidant-filled cabbage, along with immune-boosting herbs? The cabbage is the star here!
Cabbage is fun to grow, especially for kids. Check out the photo above of Grandson Will tending to his cabbage.
The amounts given are a guide, not set in stone. This recipe evolved when I was teaching new cooks how to make homemade soups instead of relying on canned.
- ￼1 carrot, sliced, a cup or so
- 1/2 heaping cup diced onion
- 2 nice sized garlic cloves, minced
- 2-3 cans low-sodium broth: beef, chicken or veggie
- 2 cups diced green cabbage
- 1/2 heaping cup green beans
- 1 tablespoon tomato paste or more to taste
- 3/4 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 small zucchini, diced
- Shower of Parmesan to sprinkle on top
Film a pan with olive oil. Place carrot, onion and garlic in saucepan. Sauté vegetables over low heat for 5 minutes, until softened. Add broth, cabbage, beans or spinach, tomato paste, basil, oregano and salt. Bring to a boil, then lower to a simmer. Cover and cook until beans are tender, about 15 minutes. Serve with a sprinkling of Parmesan.