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Cabbage Soup

Tools & Cookware

• Knife and cutting board
• Large soup pot or dutch oven
• Stirring implement

Ingredients

• 1 yellow onion
• 4 cloves garlic
• 1 Tbsp olive oil
• 4 carrots
• 4 ribs celery
• 1 green bell pepper
• 1 28oz. can diced tomatoes
• 1 8oz. can tomato sauce
• ½ lb. frozen green beans
• ¼ cup chopped parsley
• ½ Tbsp smoked paprika
• 1 tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp freshly cracked black pepper
• 6 cups chopped cabbage (½ head)
• 6 cups vegetable broth
• 1 tsp salt
• 1 Tbsp lemon juice

Preparation

• Dice the onion
• Mince the garlic
• Peel and slice the carrots into small chunks
• Chop the celery into small chunks
• Dice the bell pepper
• Chop the cabbage into 1-inch (2.5cm) pieces

Instructions

• Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat until the onions are soft
• Add the carrot, celery, and bell pepper to the pot and continue sautéing for a couple minutes
• Add the diced tomatoes (with juices), tomato sauce, frozen green beans, chopped parsley, smoked paprika, oregano, thyme, and pepper, continue cooking for 5 minutes
• Add the cabbage to the pot along with the vegetable broth and stir to combine
• Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil
• Reduce the heat to medium-low and continue to simmer, stirring occasionally, for about 40 minutes
• Once the cabbage is tender, season the soup with salt, ½ tsp at a time to your desired saltiness
• Finish the soup by adding the lemon juice and stirring to combine

Best served with crusty bread.