Ingredients:
- 1 medium head of cabbage, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Directions:
- In a large pot, heat olive oil over medium heat. Add onion and garlic; sauté until translucent.
- Add carrots, celery, and bell pepper. Cook for about 5 minutes until vegetables begin to soften.
- Stir in the chopped cabbage and cook for another 5 minutes, stirring occasionally.
- Add the diced tomatoes (with juices), vegetable broth, thyme, paprika, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for about 30 minutes, until all vegetables are tender.
- Taste and adjust seasoning as needed. Serve hot.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 150 kcal | Servings: 6 servings
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