Description
A comforting vegetable soup loaded with nutrients and flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 6 cups green cabbage, shredded
- 2 cans (14 oz each) fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until soft, about 5 minutes.
- Stir in minced garlic and cook for 1 more minute until fragrant.
- Add chopped carrots and celery, cooking for another 5 minutes to soften slightly.
- Stir in shredded cabbage, fire-roasted tomatoes, and tomato paste, mixing to combine well.
- Pour in the vegetable broth and season with Italian seasoning, red pepper flakes, salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer for 25 to 30 minutes, until cabbage is tender.
- Just before serving, stir in fresh parsley and lemon juice for a bright, fresh finish.
- Serve hot and enjoy, or cool and store for later meals.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- You can freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg