Description
A warm, simple soup full of crisp vegetables and light broth, perfect for a light lunch or cozy dinner.
Ingredients
Scale
- 1 small head of cabbage, chopped
- 1 onion, chopped
- 2 carrots, sliced
- 2 stalks of celery, sliced
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 can diced tomatoes (about 14 oz)
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat.
- Add a splash of oil. Sauté the onion, garlic, carrots, and celery until soft, about 5–7 minutes.
- Add the chopped bell pepper and cabbage. Stir to combine.
- Pour in the diced tomatoes and vegetable broth.
- Stir in the thyme, and season with salt and pepper.
- Bring the soup to a boil.
- Reduce the heat and simmer for about 30 minutes, until the vegetables are tender.
- Taste and adjust seasoning before serving.
Notes
Serve hot in bowls with a grind of black pepper on top and a squeeze of lemon for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg