Ingredients
Scale
- 1 head of cabbage, chopped
- 1 onion, chopped
- 2 carrots, sliced
- 2 stalks of celery, sliced
- 1 bell pepper, chopped
- 4 cloves of garlic, minced
- 8 cups of vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: herbs like thyme or oregano
Instructions
- In a large pot, heat the olive oil over medium heat until it shimmers.
- Add the chopped onions, sliced carrots, sliced celery, and chopped bell pepper. Sauté for about 5–7 minutes, until the vegetables have softened and smell delicious.
- Stir in the minced garlic and cook for an additional minute.
- Add the chopped cabbage, diced tomatoes, and pour in the vegetable broth. Stir gently.
- Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it bubble for approximately 30-40 minutes, or until all the veggies are tender.
- Season with salt, pepper, and any desired herbs.
- Serve hot and enjoy!
Notes
For a heartier version, you can add cooked beans or lentils. Consider experimenting with seasonal vegetables or spices for a twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg