Ingredients
Scale
- 1 medium green cabbage, chopped
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes (no salt added)
- 6 cups low-sodium vegetable broth or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- Salt to taste
- Fresh parsley for garnish (optional
Instructions
- Wash and chop all vegetables: carrots, celery, bell peppers, onion, and cabbage.
- Heat a large soup pot over medium heat. Add a splash of olive oil or non-stick spray. Sauté the onions for 3–4 minutes until translucent.
- Stir in the minced garlic and cook for 30 seconds.
- Add the carrots, celery, and bell peppers. Cook for 5 minutes, stirring occasionally.
- Stir in the diced tomatoes with their juice, and season with basil, oregano, black pepper, and smoked paprika. Add salt to taste.
- Add the chopped cabbage and pour in the vegetable or chicken broth until the veggies are covered (about 6 cups).
- Bring the soup to a boil. Once boiling, reduce the heat to low, cover, and let simmer for 25–30 minutes until the vegetables are tender.
- Taste the soup and adjust the seasoning if needed. Serve with fresh parsley, if desired.
Notes
This soup can be made ahead of time and stored in the fridge for up to five days.
You can also freeze the soup for up to three months. Make sure to cool it completely before freezing.
Feel free to add protein such as chicken, turkey, or turkey bacon for a more filling meal.
For a spicier version, add chili flakes, hot sauce, or diced green chilies.
You can use any bell pepper color (green, yellow, or orange) and customize the herbs and spices based on your preferences.
- Prep Time: 15
- Cook Time: 30