Ingredients
Soup Ingredients
- 8 cups vegetable broth
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups cabbage, cut into 1 inch chunks
- 3 carrots, cut into ½ inch bites
- 3 ribs celery, cut into ½ inch bites
- ½ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 28 ounces diced tomatoes, do not drain
Instructions
- Combine Ingredients: Add the vegetable broth, chopped onion, minced garlic, cabbage chunks, carrot pieces, celery, kosher salt, black pepper, dried oregano, dried basil, and diced tomatoes (with liquid) into a large pot. Stir all the ingredients well to combine evenly.
- Cook Soup: Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 20 minutes, or until the cabbage and carrots are tender when pierced with a fork.
Notes
- For added flavor, you can garnish with fresh parsley or a squeeze of lemon juice before serving.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days.
- To make the soup spicier, add a pinch of red pepper flakes during cooking.
- Use low-sodium vegetable broth to reduce the salt content if desired.
- This recipe is naturally vegan and vegetarian.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
