This soup is perfect for those cool Fall nights. You can add some lentils (with extra broth), white beans, or chickpeas for some added protein! You can even make it heartier by adding some potatoes or cooked rice as well.
Ingredients
2 tablespoons olive oil
1 onion, diced
1 large carrot, diced
2 celery stalks, diced
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 cabbage, chopped
1 cup of diced tomatoes
5 cups vegetable broth
1-2 tablespoons lemon juice
1/4 cup chopped fresh parsley
cracked black pepper, to taste
Instructions
1) Heat the oil in a large pot over medium-high heat, and add the diced onions, carrot, and celery. Cook for 4-5 minutes.
2) Add the minced garlic and spices and stir for another minute.
3) Add the cabbage and let it sweat for 5 minutes, stirring frequently.
4) Pour in the vegetable broth and diced tomatoes and let it simmer uncovered for 10 minutes, or until the vegetables are softened to your liking.
5) Remove the soup from the heat and add the lemon juice, parsley, and cracked black pepper. Give it another stir, then serve.
Recipe adapted from: https://downshiftology.com/recipes/cabbage-soup/
