Ingredients
Serves 6–8
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Base Ingredients:
- 1/2 head green cabbage, chopped
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 1 green bell pepper, diced
- 1 zucchini, diced
- 2 cups fresh spinach or kale (optional)
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth (or chicken broth)
- 2 cups water
- 1 can (14.5 oz) diced tomatoes, no added sugar
- 1 tsp olive oil
Seasonings:
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp smoked paprika (optional, for depth)
- 1/2 tsp red pepper flakes (optional, for heat)
- 1/2 tsp black pepper
- Salt, to taste
- 1 tbsp lemon juice (optional, for brightness)
Instructions
Step 1: Prepare the Vegetables
- Wash and chop all vegetables into bite-sized pieces.
- Mince the garlic cloves and set them aside.
Step 2: Sauté the Aromatics
- Heat 1 tsp olive oil in a large pot over medium heat.
- Add the onion, garlic, carrots, and celery, and sauté for about 5 minutes, or until the vegetables begin to soften.
Step 3: Add Remaining Vegetables
- Stir in the cabbage, zucchini, green bell pepper, and spinach/kale (if using).
- Cook for another 2–3 minutes, stirring occasionally.
Step 4: Add Liquid and Seasonings
- Pour in the vegetable broth, water, and diced tomatoes (with their liquid).
- Add the basil, oregano, paprika, red pepper flakes, black pepper, and a pinch of salt. Stir to combine.
Step 5: Simmer the Soup
- Bring the soup to a gentle boil, then reduce the heat to low.
- Cover and let it simmer for 20–25 minutes, or until the vegetables are tender and flavors are well combined.
Step 6: Adjust Seasonings
- Taste the soup and adjust seasonings as needed.
- Add the lemon juice just before serving for a bright finish.
