1/2 head of cabbage, chopped
1 onion, diced
3 carrots, sliced
2 celery stalks, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 can diced tomatoes (14 oz)
4 cups vegetable broth
1 tsp olive oil
Salt and pepper to taste
Optional: Cayenne pepper for a kick
Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until soft.
Add Veggies: Stir in the carrots, celery, and green bell pepper, cooking for another 5 minutes.
Combine Ingredients: Add chopped cabbage, diced tomatoes, and vegetable broth to the pot. Season with salt, pepper, and optional cayenne.
Simmer: Bring to a boil, then reduce heat and let it simmer for 20-30 minutes until vegetables are tender.
Serve: Enjoy hot, garnished with fresh herbs if desired.
Tips:
Meal Prep: This soup stores well in the fridge for up to a week. Perfect for meal prepping!
Boost Protein: Add beans or lean chicken for added protein.
Spice It Up: Adjust spices to your taste; try adding cumin or paprika for more flavor.
