Ingredients
Scale
- 1 large head of green cabbage, shredded or chopped
- 2 large carrots, sliced
- 2 stalks of celery, diced
- 1 large yellow onion, chopped
- 3 cloves of garlic, minced
- 1 bell pepper (any color), diced
- 1 can (28 oz) diced tomatoes (no salt added)
- 8 cups low-sodium vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
- Salt and black pepper to taste
- 2 tablespoons lemon juice
- Fresh parsley for garnish
Instructions
- Heat a large stockpot over medium heat. Add a splash of water or a teaspoon of olive oil. Toss in the chopped onion, carrots, and celery. Sauté for about 5 to 7 minutes until the onions become translucent and the vegetables begin to soften. Add the minced garlic and bell pepper, stirring for another minute until the garlic becomes fragrant.
- Add the shredded cabbage to the pot. Stir well to combine it with the sautéed vegetables. Pour in the diced tomatoes (with their juices) and the vegetable broth. Stir in the dried oregano, thyme, and red pepper flakes if you prefer a bit of a kick. Ensure the liquid completely covers the vegetables.
- Bring the pot to a boil, then immediately reduce the heat to low. Cover the pot with a lid and let it simmer for 20 to 25 minutes. You want the cabbage to be tender but not mushy. Check the consistency periodically; if you prefer a thinner soup, you can add an extra cup of water or broth.
- Once the vegetables are cooked to your liking, turn off the heat. Stir in the fresh lemon juice—this acidity brightens the entire dish and enhances the flavors. Taste the soup and add salt and black pepper as needed. Ladle the hot soup into bowls and garnish with fresh parsley before serving.
- Cook Time: 45 minutes