Hunky Heartbeet Cabbage Soup

Hunky Heartbeet Cabbage Soup

If you’ve been following my Insta Stories this year, you might’ve seen that one of my smaller goals for 2017 is to use reusable produce bags. It’s something I’ve tried in the past but never stuck with, so when I told Eric about the goal he wasn’t sure that I would actually do it. Especially since I’ve had a pretty bad case of new-mama brain lately. “This is going to last a week!” he chuckled. But here I am 6 weeks into 2017 and it’s going great…mainly because proving him wrong is one of my greatest joys in life.

Ingredients

  • 2 tablespoons (30 mL) coconut oil
  • 2 tablespoons (30 mL) coconut oil
  • 2 cups (280 g) diced red onion (about 1 medium/large)
  • 2 cups (280 g) diced red onion (about 1 medium/large)
  • 5 cups (540 g) diced red cabbage (about 1/2 medium)
  • 5 cups (540 g) diced red cabbage (about 1/2 medium)
  • 4 cups (500 g) peeled and diced raw beets (about 2 large/3 medium)
  • 4 cups (500 g) peeled and diced raw beets (about 2 large/3 medium)
  • 5 cups (1.2 L) marinara sauce**
  • 5 cups (1.2 L) marinara sauce**
  • 3 cups (750 mL) water
  • 3 cups (750 mL) water
  • Fine sea salt or Herbamare, to taste
  • Fine sea salt or Herbamare, to taste
  • Cashew Sour Cream, for serving (optional)
  • Cashew Sour Cream, for serving (optional)
  • Fresh dill, for garnish (optional)
  • Fresh dill, for garnish (optional)
Read the whole recipe on Oh She Glows