Sacred Heart Soup
Discover the nourishing power of Sacred Heart Soup, a vibrant, veggie-packed recipe perfect for clean eating and detoxifying your body. Brimming with wholesome ingredients like fresh green bell peppers, cabbage, celery, tomatoes, and carrots, this hearty soup is simmered in a flavorful broth seasoned with garlic, paprika, and oregano for a comforting yet light meal. Its tender, slow-cooked vegetables deliver a satisfying texture, while a final garnish of fresh parsley adds a burst of freshness. Ready in just over an hour, this one-pot wonder is ideal for meal prep and can be enjoyed as a wholesome lunch, dinner, or side dish. Whether you're seeking a healthy reset or just craving a delicious, plant-forward soup, Sacred Heart Soup is a must-try you'll love to savor!
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Recipe Information
Ingredients
- 2 medium Green bell peppers
- 6 medium Onions
- 6 large Tomatoes
- 1 bunch Celery
- 1 small head Cabbage
- 4 large Carrots
- 1 cup Green beans
- 8 cups Chicken or vegetable broth
- 4 cloves Garlic
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 tablespoon Olive oil
Instructions
Wash and prep all vegetables by dicing the green bell peppers, onions, tomatoes, celery, and carrots into bite-sized pieces. Finely shred the cabbage and trim the ends of the green beans.
In a large stockpot, heat the olive oil over medium heat. Add the diced onions and garlic, and sauté until fragrant and translucent, about 5 minutes.
Add the carrots, green bell peppers, celery, and green beans to the pot. Sauté for another 5 minutes while stirring occasionally to soften the vegetables slightly.
Stir in the shredded cabbage and diced tomatoes. Mix thoroughly to combine.
Pour in the chicken or vegetable broth, ensuring the vegetables are completely submerged. Add the salt, black pepper, paprika, and dried oregano, and stir to distribute the seasonings evenly.
Bring the soup to a boil over high heat, then reduce the heat to low. Cover the pot with a lid and let the soup simmer for 45–50 minutes, or until all the vegetables are tender.
Taste and adjust seasoning if needed. If you prefer a thinner consistency, add more broth or water while simmering.
Once the soup is ready, sprinkle fresh parsley on top for garnish.
Serve hot and enjoy this hearty, detoxifying Sacred Heart Soup. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10049 mg | 437% | |
| Total Carbohydrate | 186.3 g | 68% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 105.4 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 787 mg | 61% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 6882 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
