Cabbage Soup recipe

Sure! Here’s a simple and delicious cabbage soup recipe:

Ingredients:

• 1 medium head of cabbage, chopped
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 2 bell peppers, chopped
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth (or chicken broth)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Optional: 1-2 cups cooked chicken, sausage, or beans for added protein

Instructions:

1. Prepare the vegetables:
   • Chop the cabbage, dice the onion, slice the carrots and celery, chop the bell peppers, and mince the garlic.
2. Sauté the vegetables:
   • In a large pot, heat the olive oil over medium heat.
   • Add the diced onion and minced garlic. Sauté until the onion becomes translucent (about 5 minutes).
   • Add the sliced carrots, celery, and bell peppers. Cook for an additional 5-7 minutes, stirring occasionally.
3. Add the cabbage:
   • Stir in the chopped cabbage and cook for another 5 minutes until it starts to wilt.
4. Add tomatoes and broth:
   • Pour in the can of diced tomatoes (including the liquid).
   • Add the vegetable broth and stir to combine.
5. Season the soup:
   • Add the dried oregano, dried basil, dried thyme, paprika, salt, and pepper.
   • Stir well to incorporate all the seasonings.
6. Simmer:
   • Bring the soup to a boil, then reduce the heat to low.
   • Cover and let it simmer for 20-30 minutes, or until the vegetables are tender.
7. Optional – Add protein:
   • If you’re adding cooked chicken, sausage, or beans, stir them into the soup during the last 10 minutes of cooking to heat through.
8. Adjust seasoning:
   • Taste the soup and adjust the seasoning with more salt and pepper if needed.
9. Serve:
   • Ladle the soup into bowls and enjoy it hot.

Tips:

• This soup is versatile, so feel free to add other vegetables you like or have on hand.
• For a spicier version, add a pinch of red pepper flakes or a diced jalapeño.
• Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Enjoy your hearty and healthy cabbage soup!