Cabbage Soup

INGREDENT

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups chopped green cabbage
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable or chicken broth
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• ½ teaspoon thyme
• Optional: 1 cup green beans or chopped potatoes
• Optional: fresh parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and garlic. Sauté for 2–3 minutes until fragrant.
3. Add cabbage, carrots, and celery. Cook for 5–6 minutes, stirring occasionally.
4. Stir in the diced tomatoes (with juices), broth, salt, pepper, oregano, and thyme.
5. Bring to a boil, then reduce heat to a simmer.
6. Cover and simmer for 25–30 minutes, or until vegetables are tender.
7. Taste and adjust seasoning if needed.
8. Serve hot, garnished with fresh parsley if desired.

Let me know if you’d like a version with ground beef, beans, or spice!