Cabbage Soup

Cabbage Soup Recipe

Ingredients:

1 large head of cabbage, chopped

2 small onions, diced

2 (14.5 oz) cans stewed tomatoes

3 cloves garlic, minced

3 carrots, peeled and sliced

3 stalks celery, sliced

6 cups vegetable or chicken broth

1 tbsp olive oil

1 tsp salt (or to taste)

1/2 tsp black pepper

1/2 tsp smoked paprika (optional but recommended)

1/2 tsp Italian seasoning

1 bay leaf

Red pepper flakes (optional, for a little heat)

Instructions:

1. Sauté the aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onions and garlic; cook until softened, about 3–4 minutes.

2. Add vegetables: Stir in carrots and celery; cook another 5 minutes.

3. Add cabbage and tomatoes: Add the chopped cabbage and pour in the stewed tomatoes (including juice). Stir to combine.

4. Add broth and seasonings: Pour in the broth. Add salt, pepper, paprika, Italian seasoning, bay leaf, and optional red pepper flakes. Bring to a boil.

5. Simmer: Reduce heat to low, cover, and let it simmer for 30–40 minutes, or until the cabbage is tender.

6. Taste and adjust: Remove bay leaf. Taste and adjust seasonings if needed.

7. Serve: Ladle into bowls and enjoy with crusty bread or cornbread on the side!