Ingredients
Vegetables
- 2 cups green cabbage, chopped
- 1 small onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes
Liquids & Seasonings
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the oil: In a large pot over medium heat, warm the olive oil until shimmering to prepare for sautéing the vegetables.
- Sauté aromatics: Add the chopped onion, sliced carrots, and chopped celery to the pot. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5-7 minutes.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds to release its flavor without burning.
- Combine main ingredients: Add the chopped cabbage, diced tomatoes, vegetable broth, dried thyme, salt, and black pepper to the pot, stirring well to distribute the seasonings and ingredients evenly.
- Bring to boil: Increase the heat to high and bring the soup to a rolling boil to start the cooking process.
- Simmer: Reduce the heat to low, cover the pot, and let the soup simmer gently for 25 to 30 minutes or until all the vegetables are tender and flavors meld.
- Serve: Taste and adjust seasoning if necessary, then ladle the hot soup into bowls and serve warm for a comforting meal.
Notes
- Add cooked beans or lentils to the soup for additional protein and to make it more filling.
- You can substitute vegetable broth with homemade broth for an even fresher flavor.
- Feel free to add other vegetables like zucchini or bell peppers to customize the soup.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy / American
- Diet: Vegan
