Ingredients
Scale
- 1 medium head of cabbage, chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 bell pepper, diced (any color)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 6 cups vegetable broth (or chicken broth)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Optional: 1–2 cups green beans or other vegetables (like zucchini or spinach)
Instructions
Step 1: Sauté the Aromatics
- Heat a Large Pot: In a large pot, heat a splash of olive oil over medium heat.
- Add Onions and Garlic: Add the diced onion and minced garlic. Sauté for about 3–4 minutes until the onion is translucent.
Step 2: Add Vegetables
- Combine Vegetables: Add the sliced carrots, celery, bell pepper, and any additional vegetables (like green beans). Cook for another 5 minutes, stirring occasionally.
- Add Cabbage: Stir in the chopped cabbage and cook until it begins to wilt, about 3–4 minutes.
Step 3: Add Liquids and Seasonings
- Add Broth and Tomatoes: Pour in the vegetable broth and add the diced tomatoes with their juice.
- Season: Stir in the dried thyme, oregano, salt, and pepper. Bring the mixture to a boil.
Step 4: Simmer the Soup
- Reduce Heat: Once boiling, reduce the heat to low and let the soup simmer for 30 minutes. Stir occasionally, allowing the flavors to meld and the vegetables to become tender.
Step 5: Adjust Seasoning and Serve
- Taste and Adjust: Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Serve: Ladle the soup into bowls and enjoy warm. This soup can be served on its own or with whole-grain bread for a more filling meal.
- Prep Time: 15
- Cook Time: 30