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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.