*Ingredients – Serves 6*
– *Protein:*
– 1 lb / 450g lean ground turkey or chicken – or extra-lean beef 90% lean like in photo
– 1 can 400g white beans or kidney beans, drained, rinsed – adds protein and fiber
– *Veggies – from photo:*
– 1 tbsp extra virgin olive oil
– 1 small onion, diced
– 2 carrots, diced small – orange cubes you see
– 2 celery stalks, diced – green pieces you see
– 3 cups green cabbage, roughly chopped – big leaves in ladle
– 2 cloves garlic, minced
– 1 can 400g diced tomatoes, no salt added
– 2 tbsp tomato paste
– 4 cups low-sodium vegetable or chicken broth
– *Anti-inflammation spices:*
– 1 tsp smoked paprika
– 1 tsp dried oregano
– 1/2 tsp turmeric + pinch black pepper
– 1/2 tsp sea salt, 1/4 tsp black pepper – adjust at end
– 1 tbsp apple cider vinegar or lemon juice to finish
*Instructions*
– *Prep:*
– Dice onion, carrots, celery, chop cabbage into 1 inch pieces like in bowl.
– Drain beans.
– *Brown meat – optional but tasty:*
– Heat olive oil in large pot on medium.
– Add ground meat, break apart, cook 5-6 min until no longer pink, drain fat if any.
– *Saute base:*
– Add onion, carrots, celery, cook 4 min until soft.
– Add garlic, paprika, oregano, turmeric, cook 1 min.
– *Build soup:*
– Add diced tomatoes, tomato paste, broth, beans, cabbage, stir.
– *Simmer:*
– Bring to boil, then lower to low simmer 25 min until cabbage tender and broth thick like in photo.
– Slow cooker version like photo: add everything raw except oil to cooker, cook low 6-7 hours or high 3-4 hours.
– *Finish:*
– Turn off heat, add apple cider vinegar / lemon juice.
– Taste, adjust salt and pepper.
– *Serve:*
– Ladle 1.5 cups into bowls like photo, soup should be chunky and warm.
– *Store:*
– Fridge airtight 4 days.
– Freezer 3 months.
– Reheat on stove with splash water until steaming.