Ingredients
Scale
- 1 medium head of cabbage (chopped)
- 1 large onion (diced)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 1 bell pepper (diced)
- 3 cloves garlic (minced)
- 1 can (14.5 ounces) diced tomatoes (with juice)
- 6 cups vegetable broth (or chicken broth)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper (to taste)
- 1 tablespoon olive oil (optional)
- Fresh parsley (chopped, for garnish)
Instructions
Step 1: Sauté the Vegetables
- In a large pot, heat the olive oil over medium heat (if using).
- Add the diced onion, carrots, celery, and bell pepper. Sauté for about 5 minutes until the vegetables are softened.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
Step 2: Add Cabbage and Tomatoes
- Stir in the chopped cabbage and cook for another 5 minutes, allowing it to wilt slightly.
- Pour in the diced tomatoes (with juice) and mix well.
Step 3: Add Broth and Seasonings
- Add the vegetable broth to the pot and stir to combine.
- Add the dried thyme, dried basil, salt, and pepper. Bring the mixture to a boil.
Step 4: Simmer
- Reduce the heat to low and let the soup simmer for about 20 minutes, or until the vegetables are tender.
Step 5: Serve
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10
- Cook Time: 30