Ingredients
- Cabbage
- Carrots
- Celery
- Onion
- Green peppers
- Garlic
- Vegetable broth
- Tomatoes
- Herbs (such as thyme and bay leaves)
- Salt
- Pepper
Instructions
- Chop all the vegetables into small pieces.
- In a large pot over medium heat, add a drizzle of oil and sauté the onion and garlic until translucent, about 3-4 minutes.
- Add cabbage, carrots, celery, and green peppers, stirring for a few more minutes.
- Pour in the vegetable broth and add diced tomatoes.
- Season with herbs, salt, and pepper to taste.
- Bring to a gentle boil, then reduce heat and let it simmer for 30-40 minutes until veggies are fork-tender.
- Serve warm with garnishes if desired.
Notes
Garnish with fresh herbs or cracked pepper. Serve with crusty bread for dipping. Store leftovers in the fridge for 3-4 days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 470mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg