straightforward cabbage soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 4 cups chopped green cabbage (about ½ medium head)
• 1 can (14.5 oz) diced tomatoes, undrained
• 6 cups vegetable broth (or chicken broth)
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and black pepper, to taste
• Optional: 1 teaspoon apple cider vinegar or lemon juice for brightness
• Optional garnish: fresh parsley or dill

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until soft, about 3–4 minutes.
2. Stir in the garlic, carrots, and celery. Cook for another 4–5 minutes, stirring occasionally.
3. Add chopped cabbage and cook until slightly wilted, about 3 minutes.
4. Pour in the diced tomatoes (with juice) and broth. Stir in thyme, paprika, salt, and pepper.
5. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for about 25–30 minutes, or until vegetables are tender.
6. Taste and adjust seasoning. For added tang, stir in apple cider vinegar or a splash of lemon juice.
7. Serve hot, garnished with fresh herbs if desired.

Let me know if you want a version with meat, beans, or a slow cooker option!