Ingredients
- 1 medium head of cabbage, chopped
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cups vegetable broth (or chicken broth)
- 1 can (14.5 oz) diced tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp paprika
- Salt and black pepper, to taste
- Optional: 1-2 potatoes, diced
- Optional: fresh parsley, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and garlic. Sauté for 2-3 minutes until fragrant and slightly translucent.
- Add the carrots and celery. Cook for another 5 minutes, stirring occasionally.
- Stir in the chopped cabbage and cook for 5 more minutes, letting it wilt down a bit.
- Pour in the vegetable broth and diced tomatoes (with their juice). Add the thyme, basil, paprika, salt, and pepper. If using potatoes, add them now too.
- Bring the soup to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the vegetables are tender.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley if desired.
Would you like a version with meat, spicy flavors, or extra veggies? I can adjust it for you!