Cabbage Soup
Dive into the rustic charm of our Cabbage Soup, where each spoonful is a blend of aromatic veggies, fire-roasted tomatoes, and earthy tones. A perfect pick-me-up for any day, ready in just 30 minutes!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 carrots chopped
- 1 medium yellow onion diced
- 1 celery rib diced
- 2 tablespoons white wine vinegar
- 2 14.5-ounce cans fire roasted diced tomatoes
- 4 cups vegetable broth
- 1 15.5-ounce can cooked white beans, drained and rinsed
- 4 garlic cloves grated
- 2 Yukon gold potatoes diced
- 1 small green cabbage about 1 pound (9 cups chopped)
- 1 teaspoon dried thyme
- ¾ teaspoon sea salt
- Freshly ground black pepper
- Fresh parsley for garnish
Instructions
- Begin Sautéing Vegetables: In a large pot, heat up the olive oil over medium heat. Toss in the carrots, onion, celery, a sprinkle of sea salt, and a few twists of black pepper. Cook these while occasionally stirring for about 8 minutes until they soften.
- Mix in Vinegar and Tomatoes: Next, add the white wine vinegar into the pot, give it a quick stir, then fold in the fire-roasted diced tomatoes. This combination will infuse a tangy-smoky flavor into the soup.
- Combine All Ingredients: Now, pour in the vegetable broth, white beans, grated garlic, diced potatoes, chopped cabbage, and dried thyme. Cover the pot and allow it to simmer for 20 to 30 minutes. The soup is ready when the potatoes and cabbage are tender and flavorful.
- Season and Serve: Once the vegetables are cooked through, taste and adjust the seasoning as needed. Garnish your hearty cabbage soup with fresh parsley for a vibrant finishing touch. Enjoy your comforting meal!