This healthy vegetable soup loaded with carrots, cabbage, bell peppers, tomatoes and plenty of seasoning is hearty and especially satisfying. This simple recipe makes great batches for lunch or VG-pack snacks throughout the week. If you want a more satisfying factor, top it with a little cheese or avocado.
Image Source - Google | Image by - eatingwell |
Material
- Material checklist
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 chopped red bell pepper
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1-2 tablespoons ground pepper
- 1-2 teaspoons salt
- 8 cups low sodium vegetable broth
- 1 medium green cabbage, cut in half and thin
- 1 large tomato, chopped
- 2 teaspoons white wine vinegar
Instructions
Step 1
Heat the oil over medium heat in a large pot. Stir in the onion, carrot, and celery cook until the vegetables start to soften, add the paprika, garlic, Italian seasoning, pepper, and salt in 6 to 8 minutes and stir for 2 minutes.
Step 2
Add the cabbage and tomato broth. Add heat to medium height and bring to a boil. To keep on low heat, reduce heat to partially cover and cook until all vegetables are smooth, another 15 to 20 minutes more. Remove from heat and add vinegar.
Tips
Pre-made: Refrigerate for 4 days, freeze for 3 months.