This cabbage soup will warm you to the core and the contrast of sweet and sour is subtle but adds a very taste experience.
I know if I say it’s cold here in Southern California (sometimes as low as 40 degrees in the morning) my East Coast friends will laugh at me, but it’s all relative. I am in full-blown soup mode this time of year and I can’t get enough of incredibly healthy meals disguised as comfort foods. I also can’t get enough of Gardein products like their beefless tips. They can be used as a beef substitute in your favorite recipes and still give you that satisfying “full” feeling with healthy plant-based proteins.
The original recipe called for sugar and raisins to add sweetness, but I just don’t like the idea of a raisin in my soup–you can always add them if you like. Also, whenever possible, I like to use organic agave nectar which adds sweetness without spiking blood sugar. As we get older, keeping our blood sugar levels stable is important. Spikes in blood sugar cause the pancreas to produces insulin, a hormone that prompts cells to absorb blood sugar for energy or storage. According to Harvard University School of Public Health, Type 2 diabetes usually develops gradually over a number of years, beginning when muscle and other cells stop responding to insulin. This condition, known as insulin resistance, causes blood sugar and insulin levels to stay high long after eating. Over time, the heavy demands made on the insulin-making cells wears them out, and insulin production eventually stops.
The bottom line is we can enjoy the protein and the sweetness we’ve come to love, but do it in a way that is healthier for us and better for the planet. I’m all about enjoying food, but if we can make simple substitutions and still enjoy our food, why not do so? I hope you enjoy this hearty satisfying creation. Let us know if you make it and post photos on our Facebook page!
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 6-8 bowls of soup
- 1 T. olive oil
- 5 c. chopped yellow onion
- 2 cloves of garlic, minced
- 2 bags Gardein brand Homestyle Beefless tips (find these in the freezer section)
- 8 c. vegetable stock
- 28-oz. can diced tomatoes
- 1/3 c. lemon juice
- ½ c. agave nectar
- 1 head savoy cabbage
- 2 bay leaves
- 2 t. salt or to taste
- 10-15 grinds of fresh ground black pepper from pepper mill or to taste
- ½ c. fresh flat leaf parsley
- Let the Gardein beefless tips sit at room temperature for about five minutes and slice into thin slices. Set aside.
- Sauté onions and garlic in olive oil over medium heat in large soup pot, about 5 minutes until soft and translucent. Be careful not to burn garlic or it will become bitter.
- Add beefless tips and sauté and additional five minutes, until cooked through.
- Add remaining ingredients and simmer for 20 minutes. Discard bay leaves and add salt and pepper – the amount you add might vary based on whether or not you are using low sodium broth.
- Ladel into bowls and top with fresh parsley.