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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.