You’re sick with the flu and need something to warm you up, this Magic Healing Soup is the solution.
It’s a cross between a vegetable soup and cabbage soup that is light yet revitalizing and scrumptious. It’s a mending formula that is stuffed with super-food-fixings that offer you extra nutrition to speed recovery. The taste is so tantalizing you’ll want multiple helpings, and you won’t need to feel regretful about it! Even better, the most troublesome part of this recipe is preparing the vegetables. From that point, it’s simply dump and stew.
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 (8-ounce) package shiitake mushrooms
- 3 carrots, peeled and chopped
- 2 to 3 stalks celery, chopped
- 1 zucchini squash, diced
- 1 cup fresh kale, washed and chopped
- 2 cups green beans (frozen or fresh)
- 1 (14-1/2-ounce) can garbanzo beans, drained and rinsed
- 3 cups cabbage, shredded
- 2 (14-1/2-ounce) cans vegetable broth
- 3 cups tomato juice
- 1 (8-ounce) can tomato sauce
- 1 teaspoons Holy Basil
- ½ teaspoon fennel seeds
- ½ teaspoon dried rosemary
- salt and pepper, to taste
- In a large sauce pan, saute onion and garlic until caramelized, then add mushrooms, carrot, and celery cooking until soft - about 5-10 minutes.
- Add remaining ingredients to the pot and stir to combine.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes.
- Season to taste. Serve hot.
Slow Cooker Instructions:
In a pan on the stovetop, saute onion, garlic, mushrooms, carrot, and celery just until soft – about 5 minutes. Add to the slow cooker with remaining ingredients and stir to combine.
Cook on HIGH 2-3 hours.
This makes a large amount of soup, perfect for freezing. To freeze, simmer the soup for 20-30 minutes, just so the vegetables are slightly undercooked. Cool soup completely, then transfer to Ziplock bags. Freeze bags on a cookie sheet for about an hour, then layer the bags in your freezer once frozen.