Ingredients
Scale
- 1 medium head of cabbage, chopped
- 1 large onion, diced
- 2 cloves of garlic, minced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 1 can (14.5 oz) of diced tomatoes, undrained
- 8 cups of vegetable broth
- 2 tablespoons of olive oil
- 1 teaspoon of thyme
- 1 teaspoon of oregano
- Salt and pepper to taste
- 1 bay leaf
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, sautéing until the onion is translucent.
- Stir in the sliced carrots and chopped celery, cooking for another 5 minutes.
- Add the chopped cabbage, diced tomatoes, vegetable broth, thyme, oregano, bay leaf, and salt and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
- Remove the bay leaf before serving. Adjust seasoning if needed.
- Serve hot, enjoying the soup as a filling meal or snack.
Notes
- For a spicier version, add crushed red pepper flakes.
- This soup can be stored in the refrigerator for up to 5 days.
- Feel free to add other vegetables such as bell peppers or zucchini for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4 grams
- Sodium: 300 mg
- Fat: 5 grams
- Saturated Fat: 1 gram
- Carbohydrates: 16 grams
- Fiber: 5 grams
- Protein: 3 grams
- Cholesterol: 0 mg