Ingredients
Scale
- 1 large head of cabbage, chopped
- 2 large onions, chopped
- 2 bell peppers, any color, chopped
- 4 celery stalks, chopped
- 3 carrots, peeled and sliced
- 1–2 cups of green beans, trimmed and cut into 1-inch pieces
- 1 can (28 ounces) diced tomatoes, undrained
- 6–8 cups vegetable broth (adjust based on desired soup thickness)
- 2 teaspoons garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Optional: red pepper flakes, for a spicy kick
- Optional: fresh herbs like parsley or cilantro, for garnish
Instructions
- Prepare the Vegetables:
- Rinse and chop all the vegetables as indicated. Feel free to add or substitute any of your favorite veggies.
- Sauté Onions and Garlic:
- In a large pot or Dutch oven, heat a little olive oil over medium heat. Add the onions and garlic and sauté until softened, about 3-5 minutes.
- Add Vegetables:
- Add the bell peppers, celery, carrots, and green beans to the pot. Stir and cook for an additional 5 minutes until slightly softened.
- Combine Ingredients:
- Stir in the chopped cabbage, diced tomatoes (with their juice), and vegetable broth. If you like, add paprika, dried oregano, salt, pepper, and red pepper flakes to taste.
- Simmer the Soup:
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 25-30 minutes, or until all vegetables are tender.
- Adjust Seasonings and Serve:
- Taste the soup and adjust the seasonings as needed. Serve hot, garnished with fresh herbs if desired.
