Description
A hearty and healthy vegetable soup packed with flavor.
Ingredients
Scale
- 1 head green cabbage (medium, approx. 2 lbs)
- 1 cup onion (large, chopped)
- 1 cup carrots (medium, chopped)
- 1 cup celery (chopped)
- 1 cup bell pepper (medium, chopped)
- 4 cloves garlic (minced)
- 1 can diced tomatoes (14 oz)
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups green beans (fresh or frozen)
Instructions
- Begin by finely chopping the green cabbage, onion, carrots, celery, bell pepper, and garlic.
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing for about 5 minutes until softened.
- Stir in the bell pepper, garlic, and green beans, cooking for an additional 3-4 minutes.
- Toss the chopped cabbage into the pot, mixing it thoroughly with the other vegetables.
- Add the diced tomatoes (with their juices) and vegetable broth to the pot, stirring everything together.
- Sprinkle in thyme, basil, salt, and black pepper. Bring the soup to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 30 minutes.
- Taste the soup and adjust the seasoning if needed.
- Ladle the soup into bowls and enjoy it hot.
Notes
- This soup is a great way to use up leftover vegetables.
- Feel free to customize the ingredients based on what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg