Ingredients
Scale
- 1 medium green cabbage, cored and sliced thin
- 2 medium onions, diced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (28 ounces) crushed tomatoes
- 8 cups vegetable or chicken stock
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- 2 tablespoons apple cider vinegar
- 1/4 cup chopped parsley for finishing
Instructions
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add onions, carrots, celery, and bell pepper, cooking slowly until softened.
- Stir in garlic, paprika, thyme, and oregano, cooking briefly to release aromas.
- Add sliced cabbage and stir until it begins to soften slightly. Pour in crushed tomatoes and stir well.
- Pour in stock and add salt. Bring to a simmer, then reduce heat and cook gently until vegetables are tender, about 40 minutes.
- Season with additional salt and black pepper, then stir in apple cider vinegar.
- Finish with chopped parsley before serving hot.
Notes
Let cool before storing. Keeps in the fridge for up to four days or can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg