½large head cabbageroughly chopped into 2-3 inch pieces
3medium ripe tomatoeschopped
water and/or low sodium broth to cover
1Not-Beef Vegan bouillon cubesEdward & Sons
5garlic cloves chopped
2tablespoonstomato paste
1 15 ouncecan crushed tomatoes or tomato sauce
fresh ground pepper
Instructions
Heat a large soup pan on high and add chopped red onion. Actively sauté the onion, adding small amounts of water to the pan as the onion browns. Don’t let it burn. After a few minutes, add the chopped tomatoes. Their natural liquid will help prevent burning and help create caramelization. Next add the celery and cabbage plus a splash of broth or water if needed, continue to sauté and stir for a few minutes.
Add the remaining ingredients and water to cover. Bring to a rapid boil, reduce heat to a medium simmer (low boil) and cover, leaving it ajar for some steam to escape. Cook for 20-30 minutes or until a rich, tomato-like broth develops.
Notes
Inspired by a regular soup option at Jimbo’s … Naturally, this amazingly rich, sweet and delicious soup is a great source of lycopene, a known cancer fighter. Cabbage is also a detoxifying cancer fighter.