Preparation time: 30 minutes
Total cook time: 45 minutes
Servings: about 24 servings
Ingredients:
- 4-6 onions, thinly sliced or diced
- 4-6 cloves garlic, minced
- 4-6 stalks celery with leaves, chopped
- 4-6 large carrots, chopped, or 2 small bags USDA organic baby carrots
- 3-4 brightly colored bell peppers, diced
- 3 or 4 32-ounce containers (12-16 cups) of low sodium, non-fat beef, chicken, or vegetable broth
- 1 head of cabbage, cored, outer leaves removed, chopped or shredded
- 3 32-ounce jars, or 3 28-ounce cans, of diced tomatoes
- 6-12 tablespoons tomato paste (I use an entire 7-ounce jar, equivalent to 12 tablespoons, since I love tomatoes!)
- Freshly ground black pepper to taste
- Fresh, chopped basil, dill, oregano, parsley (or 1 tablespoon of each if dried)
- Fresh chopped parsley to add as a garnish before serving
Directions:
- Heat 1/4 cup of olive oil in a large pot over medium heat.
- Add onions and garlic. Cook until onions begin to appear transparent, about 5-8 minutes.
- Add celery, carrots, and bell peppers.
- Saute until slightly tender.
- Pour in broth.
- Stir in tomatoes, tomato paste, and cabbage.
- Bring to a boil and then reduce heat.
- Stir in black pepper, basil, oregano, and parsley.
- Cook until cabbage and vegetables are tender, about 20 minutes, stirring often.
- Taste broth and adjust seasoning if needed.
- Serve and enjoy!
A variety of fresh or frozen vegetables (chopped dill, scallions, broccoli, carrots, corn, cauliflower, green beans, peas) may be added during cooking.
For richer flavor, ladle soup over a serving of cooked brown rice or quinoa, or sprinkle grated parmesan cheese on top right before serving.
The soup will keep well in the refrigerator for about 5-7 days. Extra soup may be frozen.
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