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Cabbage Soup

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Ingredients

• 1 yellow onion
• 4 cloves garlic
• 1 tbsp olive oil
• 4 carrots
• 4 stalks celery
• 1 green bell pepper
• 1 28oz. can diced tomatoes
• 1 8oz. can tomato sauce
• ½ lb. 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 4 cloves of garlic
• Peel and slice the 4 carrots into small chunks
• Chop the 4 stalks of celery into small chunks
• Dice the bell pepper
• Chop the half head of cabbage into 1-inch (2.5cm) pieces

Instructions

• Add the diced onion, minced garlic, and 1 tbsp olive oil to a large soup pot and sauté over medium heat until the onions are soft
• Add the sliced carrot, chunks of celery, and diced bell pepper to the pot and continue sautéing for a couple minutes
• Add the can of diced tomatoes (with juices), can of tomato sauce, ½ lb of green beans, ¼ cup of chopped parsley, ½ tbsp of smoked paprika, 1 tsp of oregano, ½ tsp thyme, and ¼ tsp black pepper, continue cooking for 5 minutes
• Add the chopped cabbage to the pot along with the 6 cups of 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 1 tbsp of lemon juice and stirring to combine

Best served with crusty bread.