These two delicious Nutritarian soups can be a big time saver when you have a busy week ahead. Just chop up the ingredients and cook these super easy soups up on the weekend and then alternate between them for lunches or dinners throughout the week on busy days. They both fully qualify as Vegan SOS (No animal products, salt, sugar, or oil), Vegetarian, gluten free, wheat and soy free.
Ingredients
Cabbage Soup
1 whole organic cabbage, chopped
3 cans unsalted organic tomatoes
1 large organic onion chopped
2 organic red peppers chopped
3 organic carrots chopped
3 stalks organic celery chopped
1 Tbsp Braggs Liquid Aminos
2 cups water
Black Bean Soup
3 cups organic dry black beans (soaked over night)
1 can unsalted organic tomatoes
1 large organic red onion chopped
3 cloves organic garlic minced
1 tsp Braggs Liquid Aminos
1 liter low sodium vegetable broth
Instructions
Cabbage Soup
- Add all ingredients to a large soup pot and cook on medium/high for 1 hour.
Bean Soup
- Add all ingredients to a Crock Pot and cook on medium for 4-6 hours.
7 comments
My store didn’t have dry beans so I bought canned. Should Irinsethem or use with the juice?
Rinse them. Some people say that the enzyme that gives you gas is in the juice from the can. =)
Hie Jill. I am very inspired by your cooking. I have been looking for this type of cooking for my spiritual life, and God made it possible.
Thank you so much
These look so delicious! What size are the cans of tomatoes please?
What size cans for the tomatoes in the cabbage soup? Please advise. Thanks!
15 ounce cans
Hello,
I made the Cabbage Soup the other day & it was pretty good. I didn’t have the 3 carrots in it as I don’t like carrots with cabbage soup so I did have 1 large one. I also added some white wine too, which really elevated the flavor.
I like the soup really well but was a little on the sweet side, not too much but I could tell it was there. I’m not sure if it was from the carrots or the wine, but I will make it again without the wine for sure. Still a good soup!