VEGETABLE CABBAGE SOUP
Ingredients
Scale
- 1/4 cup water or 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced (optional)
- 2 large carrots, peeled and sliced
- 2 celery sticks, sliced
- 2 Tablespoons Italian seasoning
- 1 can (28oz) diced tomatoes with juices
- 1 medium potato or 6 baby (about 1 cup), diced (see notes)
- 1 1/2 cups green beans, sliced into 1-inch pieces
- 1 head (2lbs.) of green cabbage (about 8 – 10 cups), cored and chopped
- 5 – 6 cups low-sodium vegetable broth
- salt + pepper, to taste
- splash of balsamic or white wine vinegar (or juice of small lemon)
- chopped parsley
- lemon wedges
- crusty bread
Instructions
- In a large 5qt. dutch oven or pot, heat water/olive oil over medium heat. Add carrots, celery, onions and garlic, saute for 4 minutes. Add the herbs and saute until fragrant, about 1 minute.
- Add the green beans, tomatoes, potatoes, cabbage, and liquids, cover, bring to a boil. Remove lid, cabbage should be starting to shrink enough that you can give a good stir. Cover, turn heat to low and simmer for 20 – 30 minutes, stirring occasionally.
- Add more water if needed, and season with salt and pepper to taste. Add splash of vinegar or lemon juice for punch of flavor.
Find it online: https://www.receipster.com/vegetable-cabbage-soup-vegan-healthy/