Ingredients
- 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.