Detox Cabbage Soup

5 from 4 votes

Prep Time15

Cook Time55

Total Time1 10

Servings:

Cut the core from the cabbage and discard. Cut the cabbage into 4 large wedges, then set 1 wedge aside for another use. Thinly slice the remaining 3 wedges into long shreds. Set aside.
Heat the oil in a large pot or Dutch oven set over medium-high heat. Add the carrots, onions, and celery and season with 1 teaspoon of the kosher salt and ½ teaspoon of pepper. Cook, stirring, until tender, about 8 minutes.
Add the garlic and cook for 1 to 2 minutes, being careful not to burn.
Add the chicken broth, diced tomatoes, cumin, cayenne pepper, and the remaining teaspoon of salt, and ½ teaspoon of black pepper. Reduce the heat to medium and stir in the cabbage.
When the soup reaches a heavy simmer, reduce the heat to low and continue to cook for 30 to 45 minutes. The cabbage should be tender and the flavors of the soup melded.
Stir in the lemon juice. Taste and season with salt, pepper, and cayenne pepper, if needed.
Serve and enjoy!

Add in some chopped rotisserie chicken if you want to add some extra protein.

Freezer Tips:

To freeze, let the soup cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.

To thaw, move the container to the refrigerator and let it defrost overnight, or for a quicker option, use the microwave's defrost setting. Further reheat the soup or stew in a pot on the stove over medium heat, stirring occasionally until it reaches a simmer, or microwave it in intervals, stirring in between, until heated through.
If you feel like the contents of the soup (i.e. noodles, rice, etc.) soaked up most of the liquid, you can add 1 to 2 cups more broth to rehydrate the soup and get it to the desired consistency. Taste and adjust seasoning as needed.