Ingredients
Main ingredients
- 2 tablespoon olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon salt
- 1 tablespoon Italian seasoning
- 1 teaspoon black pepper
- 4 cups shredded cabbage
- 0.5 pound carrots, peeled & chopped
- 1 each red bell pepper, chopped
- 1 each yellow bell pepper, chopped
- 2 stalks celery, chopped
- 14.5 oz diced tomatoes
Method
Preparation
- In a Dutch oven or large stockpot, heat olive oil over medium heat.
- Add the chopped onions and garlic to the pot and cook, stirring regularly, for 3-5 minutes until the onions are translucent.
- To the Dutch oven, add the celery, cabbage, carrots, bell pepper, diced tomatoes, broth, salt, Italian seasoning, and black pepper. Stir to combine.
- Bring to a boil, then reduce heat to low and simmer for an additional 15 minutes or until all vegetables are tender.
Serving
- Serve warm in bowls, paired with crusty bread or cornbread for dipping.
- Top with freshly grated cheese or herbs for a nice finish. Add a dash of hot sauce for a bit of kick if desired.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 28gProtein: 5gFat: 4gSaturated Fat: 1gSodium: 700mgFiber: 6gSugar: 4g
Notes
Leftover soup can be stored in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze the soup for up to 3 months.
Tried this recipe?Tried this recipe? check me best Recipes
Elysium Recipes