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Smoky Cabbage Pastrami Soup Recipe

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This hearty, veggie-packed soup with pastrami and cabbage is not only easy to make but the perfect homestyle food you crave. It's also one of our favorite recipes to support immune health because it provides a healthy dose of fresh garlic and apple cider vinegar. Garlic acts as a prebiotic promoting the growth of beneficial bacteria in the gut. Having a healthy intestinal microbiome is important for training and modulating our immune system—of which, 70% is said to reside in the gut. Apple cider vinegar is also rich in vitamins and minerals that help maintain healthy immune system functioning. Enjoy with our Citrusy Beet Salad for a complete meal.

6
2 hours
2 tablespoons organic butter, or olive oil
1 large organic white onion, diced
1 cup 1/4 inch dice organic carrot, about 1 medium organic carrot
4 large cloves organic garlic, minced
2 medium to large organic russet potatoes, peeled and cut into ½-inch cubes
4 cups shredded organic green cabbage, about 1/2 small head of cabbage
8 cups homemade chicken or vegetable broth
2 Natural Grocers Brand Bulk Organic Bay Leaves
2 fresh organic thyme sprigs
2 teaspoons Natural Grocers® Brand Bulk Real Salt
2 (6-ounce) packages Niman Ranch, All Natural Uncured Beef Pastrami, (or smoked meat of choice), cubed
4 tablespoons Natural Grocers Brand Organic Apple Cider Vinegar
2 tablespoons Natural Grocers Brand Bulk Organic Coconut Sugar, or honey
  1. Heat the butter or oil in a large pot over medium-high heat. Add the onion and carrots and sauté until onion is translucent and vegetables are starting to soften about 7 minutes. Add the garlic and sauté for 2-3 minutes. Add the potatoes, cabbage, broth, bay leaves, thyme, and salt. Cover and cook on low heat for 30 minutes until the cabbage and potatoes are soft.
  1. Stir in the pastrami, vinegar, and sweetener. Bring the soup to a boil over high heat. Decrease the heat to maintain a low simmer. Cook, uncovered until the cabbage is very tender and the flavors come together about 20 minutes. Serve immediately or refrigerate, covered, for up to 5 days.

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