Cabbage Soup
Ingredients
-
2
tablespoons
extra-virgin olive oil
-
2
medium
carrots, chopped
-
1
medium
yellow onion, diced
-
1
rib
celery, diced
-
2
tablespoons
white wine vinegar
-
2
14.5-ounce cans
fire roasted diced tomatoes
-
4
cups
vegetable broth
-
1
15.5-ounce can
cooked white beans, drained and rinsed
-
4
cloves
garlic, grated
-
2
medium
Yukon gold potatoes, diced
-
1
small
green cabbage (about 1 pound, 9 cups chopped)
-
1
teaspoon
dried thyme
-
¾
teaspoon
sea salt
-
to taste
freshly ground black pepper
-
for garnish
fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped carrots, diced onion, diced celery, salt, and pepper, and cook for 8 minutes.
- Stir in the white wine vinegar, then add the diced tomatoes, vegetable broth, white beans, grated garlic, diced potatoes, chopped cabbage, and thyme.
- Cover and simmer for 20 to 30 minutes until the potatoes and cabbage are tender.
- Season to taste, garnish with fresh parsley, and serve.
Nutrition Facts (estimated)
Servings
6
Calories
200
Total fat
6g
Total carbohydrates
30g
Total protein
8g
Sodium
600mg
Cholesterol
0mg
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