Cabbage Soup
Cabbage soup combines affordability, nutrition, and comforting flavor in one versatile dish, perfect for both hearty meals and healthy diets.
Ingredients
- 2 tablespoons of extra-virgin olive oil
- 2 chopped carrots
- 1 medium yellow onion diced
- 1 diced celery rib
- ¾ teaspoon of sea salt
- Freshly ground black pepper to taste
- 2 tablespoons of white wine vinegar
- 2 14.5-ounce cans of fire-roasted diced tomatoes
- 4 cups of vegetable broth
- 1 15.5-ounce can of cooked white beans, drained and rinsed
- 4 grated garlic cloves
- 2 diced Yukon Gold potatoes
- 1 small green cabbage about 1 pound, roughly 9 cups chopped
- 1 teaspoon of dried thyme
Instructions
- Warm the olive oil in a large pot over medium heat. Add the carrots, onion, celery, salt, and a few grinds of pepper. Cook, stirring occasionally, for about 8 minutes.
- Pour in the vinegar, stir well, then add the tomatoes, broth, beans, garlic, potatoes, cabbage, and thyme. Cover the pot and let it simmer for 20 to 30 minutes, or until the potatoes and cabbage are soft.
- Adjust seasoning to taste, garnish with fresh parsley, and serve hot.