Description
This recipe is for an amazingly delicious cabbage soup, complete with plenty of hearty vegetables and a rich tomato base. It's an easy, old fashioned recipe that's comforting soul food on a cold day!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 carrots, peeled and thinly sliced
- 3 stalks celery, thinly sliced
- 3 cloves garlic, minced
- 4 cups coarsely chopped green cabbage (about ½ of a large cabbage)
- 4 cups vegetable broth
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 2 bay leaves
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon lemon juice
Instructions
- Add 1 tablespoon of oil to a large pot or dutch oven over medium high heat. Saute the onion, carrot and celery for 8 - 10 minutes, until the carrots and celery are tender. Add the garlic and cook for 1 minute more.
- Add the cabbage, broth, tomato sauce, diced tomatoes, bay leaves, paprika, salt and pepper to the pot and stir.
- Bring the pot to a boil and then simmer for 25 - 30 minutes, uncovered, until the cabbage is tender. Stir occasionally.
- Remove the bay leaves and stir in the lemon juice. Serve warm, optionally topped with chopped fresh parsley.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
Keywords: cabbage soup, vegetable, stovetop, gluten free, dairy free