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Gina's Detox Hearty Cabbage Soup

Gluten-free, vegan, vegetarian, gut- friendly

Yields 6


  • 2 tbsp. extra-virgin olive oil

  • 1 large onion, chopped

  • 2 carrots, chopped

  • 2 stalks celery, minced

  • 1/2 tsp. each- cumin, coriander, cardamom

  • Kosher salt

  • Freshly ground black pepper

  • 1 (15-oz.) can white beans, drained and rinsed

  • 1 (15 oz) can organic fire-roasted tomatoes (muir-glen)

  • 2 cloves garlic, minced

  • 1 tsp. organic thyme leaves

  • 4 c. organic pacific low-sodium chicken (or vegetable) broth

  • 2 c. water

  • 1/2 large head cabbage, chopped

  • Pinch red pepper flakes

  • 2 tbsp. freshly chopped organic parsley, plus more for garnish

cabbage soup.jpeg


In a large pot (or dutch oven) over medium heat, heat olive oil. Add onion, carrots, and celery, and season with salt, pepper, and chili powder. Cook, stirring often, until vegetables are soft, 5 to 6 minutes. Stir in beans, garlic, and thyme and cook until garlic is fragrant, about 30 seconds. Add broth and water, and bring to a simmer.

Stir in tomatoes and cabbage and simmer until cabbage is wilted, about 20 minutes.

Remove from heat and stir in red pepper flakes, and parsley. Season to taste with salt and pepper. Garnish with more parsley, if using.

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