Ingredients
• 1 large onion, chopped
• 2 large carrots, sliced
• 3 celery stalks, chopped
• 2 bell peppers (any color), chopped
• 1 medium head of cabbage, chopped
• 1 can (14.5 oz / ~400g) diced tomatoes, with juice
• 6 cups (1.5 liters) vegetable broth
• 1–2 garlic cloves, minced
• 1 tbsp olive oil (optional, for sautéing)
• Salt and black pepper, to taste
• Optional: 1 tsp dried herbs (thyme, oregano, or basil)
• Optional garnish: fresh parsley or lemon juice for added freshness
Instructions
- Sauté Aromatics (Optional but Recommended):
Heat 1 tbsp olive oil in a large soup pot over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant. - Add Vegetables:
Stir in the chopped carrots, celery, and bell peppers. Cook for 5–6 minutes, stirring occasionally, to start softening the vegetables. - Add Cabbage and Tomatoes:
Add the chopped cabbage and the entire can of diced tomatoes with their juices. Stir everything together to combine. - Pour in Broth:
Pour in the vegetable broth. Bring the soup to a gentle boil over high heat. - Simmer the Soup:
Once it reaches a boil, reduce the heat to low. Cover partially with a lid and let it simmer for 25–30 minutes, or until all vegetables are tender. - Season and Adjust:
Season with salt and pepper to taste. You can also add dried herbs such as thyme, oregano, or basil for extra flavor. - Serve:
Ladle the soup into bowls and garnish with fresh parsley or a squeeze of lemon juice if desired.
Tips
- For extra protein, you can add cooked lentils or shredded chicken.
- This soup freezes well—store in portions for easy meal prep.
- To keep it light and wholesome, avoid heavy cream or cheese.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6–8 bowls