Ingredients
Scale
- 1 large head of green cabbage, chopped
- 6 large carrots, peeled and sliced
- 2 green bell peppers, chopped
- 1 large onion, chopped
- 6 celery stalks, chopped
- 1 (28 ounce) can of diced tomatoes, undrained
- 8 cups vegetable broth
- 1 teaspoon dried Italian seasoning
Instructions
- Step 1: In a large stockpot or Dutch oven, combine the chopped cabbage, carrots, green bell peppers, onion, and celery.
- Step 2: Add the diced tomatoes (with their juice) and the vegetable broth to the pot. Make sure the vegetables are covered with liquid; add more water if necessary.
- Step 3: Bring the soup to a boil over high heat, then reduce the heat to low, cover, and simmer for at least 30-45 minutes, or until the vegetables are tender.
- Step 4: Stir in the dried Italian seasoning.
- Step 5: Season with salt and pepper to taste. Simmer for another 10 minutes to allow the flavors to meld.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 4 days for easy healthy meals.
- Reheat gently on the stovetop or in the microwave, adding a splash of water if needed, to maintain the soup's fresh flavor.
- Serve this soup with a squeeze of fresh lemon juice and a sprinkle of red pepper flakes for an extra flavor boost.
- For a richer flavor, briefly sauté the onions and carrots in a little olive oil before adding them to the pot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American