Ingredients
Vegetable Base
- 1 medium head cabbage, chopped
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium bell pepper, chopped
- 2 cloves garlic, minced
Liquids and Seasonings
- 6 cups vegetable broth Use low-sodium for a healthier option.
- 1 can diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Optional Add-Ins
- to taste herbs (like thyme or parsley) For garnish and additional flavor.
Method
Preparation
- In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent.
- Add garlic, carrots, and celery, cooking for another 3-4 minutes.
- Stir in bell pepper and cabbage, cooking for an additional 5 minutes.
Cooking
- Pour in the vegetable broth and diced tomatoes. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes until the vegetables are tender.
- Adjust seasoning and serve hot.
Nutrition
Serving: 1gCalories: 80kcalCarbohydrates: 15gProtein: 3gFat: 2gSodium: 400mgFiber: 4gSugar: 4g
Notes
This soup is best served hot, either on its own or with whole grain bread. Top with fresh herbs for extra flavor. To store, let it cool before transferring to an airtight container; it lasts 4-5 days in the fridge or up to 3 months in the freezer.
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