Emergency Soup

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So it looks like whatever was biting at my heels yesterday got scared and ran away. I woke up this morning feeling a million times better. Though I’ll never be able to tell if it’s really the green juice or the turmeric or the probiotics or any particular thing, I never regret taking care of myself.

Yesterday afternoon, as I studied for Monday’s Proteins, Fats & Carbs exam, I threw together a batch of emergency soup. It was very loosely inspired by this recipe, but I made so many substitutions, it’s practically a different soup entirely. It turned out even better than I expected, though. It even passed the Chris test.

Cabbage soup is one of my under-the-weather go-tos. It’s packed with immune-boosting nutrients like vitamin C, A, and various B vitamins. It’s also a great source of fiber, potassium, and even omega-3s. All that aside, it tastes really good in soup, and sometimes just eating something warm and soothing is enough to make you feel better. 

Ingredients:

  • 1 small head of cabbage, cleaned and chopped/shredded (whatever works for you)
  • 1-2 tbsp olive oil
  • 1 small onion, diced
  • 3-4 cloves garlic, minced
  • 1 large carrot, grated or finely diced
  • 1 zucchini, sliced into thin half-moon slices
  • 1 can fire-roasted tomatoes (I went with no-salt added)
  • 2 cans chickpeas, drained and rinsed
  • rosemary (all I had was dried, added about 1 tsp)
  • 6-8 cups water (or more)
  • salt and pepper to taste
  • grated parmesan

Directions:

  1. Add olive oil to a large pot. Sauté onions, garlic and carrots until soft.
  2. Add beans, zucchini, tomatoes and rosemary. Stir well and then add water.
  3. Bring to a boil and then lower heat and let simmer, covered, for an hour (less time would be okay).
  4. Add cabbage and more water, if needed. Bring to a boil again, then lower heat and cover. Simmer for another hour. Season as needed.
  5. Optional: You can take the lid off partway through if you want your soup to cook down a little. I did.
  6. Serve hot, topped with grated parm.
Ideally, you would serve this with crusty Italian bread, but I didn’t have any, so I just ate toast and washed it down with the remainder of the ginger kombucha I’d purchased earlier in the day.
Do you have any “emergency” foods you make when you’re not feeling well? 

4 thoughts on “Emergency Soup

    Kelly said:
    October 14, 2011 at 5:30 pm

    Glad you’re feeling better! Nothing beats soup (chicken noodle for me!) and tea when I’m feeling crappy.

    Good luck on the exam – they are tough (lots of short answer, etc.)!

      Jess responded:
      October 16, 2011 at 5:38 pm

      Thanks! I

    …and your mother’s drugs | Keeping It Real Food said:
    September 29, 2012 at 2:09 pm

    […] soup (check out some favorites on my recipe page) […]

    Nerve Soup | Keeping It Real Food said:
    February 28, 2013 at 2:17 pm

    […] Emergency Cabbage & Bean Soup […]

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