Cooked - Cabbage Soup - New Recipe

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Cabbage Soup

6.0

2 Tbsp olive oil

1 yellow onion (diced)

2 carrots (chopped)

3 celery stalks (diced)

3 cloves garlic (minced)

1 tsp dried oregano

1 tsp dried basil

1 tbsp dried parsley flakes

½ tsp sea salt

½ head cabbage (cored and chopped into 1 inch pieces)

2 cans fire roasted tomatoes ((14.5 ounce cans, undrained))

4 cups vegetable broth

2 tbsp white wine vinegar

Fresh ground pepper for taste

Fresh parsley (for garnish)

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Heat the olive oil in a dutch oven over medium heat. Add the carrots, onion and celery and cook for 5-7 minutes or until the onions are soft.
Add the minced garlic, oregano, basil, salt, parsley flakes and fresh ground pepper. Stir for another minute.
Add cabbage into the dutch oven, stirring frequently for 3-4 minutes. Then add vegetable broth, fire roasted tomatoes and white wine vinegar.
Cover and simmer for 20 minutes.
Remove from heat and stir soup. Garnish with fresh parsley and serve.

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