Hearty Cabbage Soup Recipe
Ingredients:
- 2 tablespoons olive oil
- 2 heads of garlic (or more, if desired)
- 2 medium onions
- 1 green pepper
- 3 stalks of celery, diced
- 3 carrots, sliced
- 6 fresh tomatoes
- 1/2 head of Napa cabbage, sliced
- Fresh green beans
- 1/2 a stray zucchini
- Some leftover baby spinach leaves
- Oregano and basil (to taste)
- 5 bay leaves
- 8 cups vegetable broth (your choice)
- Black pepper (to taste)
- Salt (to taste)
Instructions:
- Sautee Aromatics: In a large pot, heat the olive oil over medium heat. Add the garlic, onions, green pepper, celery, and carrots. Sautee until the vegetables are softened and fragrant.
- Add Fresh Ingredients: Chop the fresh tomatoes and add them to the pot along with the sliced Napa cabbage, green beans, zucchini, and leftover baby spinach leaves.
- Seasoning: Sprinkle oregano and basil over the vegetables, and add the bay leaves. Stir well to combine.
- Pour in Broth: Carefully pour in the vegetable broth, ensuring all the vegetables are submerged. Adjust the amount of broth according to your desired thickness of the soup.
- Season to Taste: Season the soup with black pepper and salt to taste. Remember, you can always adjust the seasoning later, so start with a small amount and add more as needed.
- Simmer: Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20 minutes, or until all the vegetables are tender and flavors have melded together.
- Serve and Enjoy: Ladle the warm and comforting cabbage soup into bowls. Garnish with freshly chopped herbs, if desired. Serve hot and enjoy the nourishing flavors of this hearty vegetable soup.
Note: Feel free to customize this soup with your favorite vegetables or whatever you have on hand. It’s a versatile recipe that can easily adapt to your preferences and what’s available in your kitchen. Enjoy this delicious and wholesome cabbage soup as a satisfying meal any day of the week!
Cabbage soup
just throw it all in a pot
star with
sauteed in 2 tablespoon olive oil
– two heads garlic or more 
– 2 medium onions
– one green pepper
– 3 stalks celery diced
– 3 carrots sliced
– 6 fresh tomatoes
– half head nappa cabbage sliced
– fresh green beans
– half a stray zucchini 
– sum leftover baby spinach leaves
– oregano, basil, 5 bay leaf
– 8 cups veggie broth your choice
– black pepper to taste
– salt to taste
cook for 20 minutes enjoy 