Classic Cabbage Vegetable Soup

We eat soup all year round – from Garlic-Sage Soup to Potato Soup to Beef Soup to Onion or Beer and Cheese Soup – we love it all. Soup is also the perfect make-ahead or freezer meal.

Today we are cooking up a Classic Cabbage Vegetable Soup. I think cabbage is often over looked and if you rarely cook with it, I highly encourage you to give this yummy recipe a whirl!

Enjoy!

Classic Cabbage Vegetable Soup
Ingredients:

• 2 tbs. olive oil
• 1 yellow onion, diced
• 4 garlic cloves, diced
• 5 medium carrots, peeled and chopped
• 5 celery ribs, chopped
• 1 (4oz) can tomato paste
• 1 ½ tsp. chili powder
• 1 ½ tsp. dried basil
• 1 ½ tsp. dried oregano
• Salt and pepper to taste
• 1 (15oz) can fire roasted tomatoes
• 5 cups chicken broth ( or vegetable broth)
• 1 medium head of cabbage, chopped

Directions:

1. Heat oil in a large soup pot over medium-high heat.
2. Add onion and sauté until fragrant, about 5 minutes then add garlic for an additional minute.
3. Add celery and carrots and sauté vegetables for 5 minutes.
4. Add tomato paste, chili powder, spices and stir to combine.
5. Add the tomatoes, broth and cabbage.
6. Bring to a boil and stir well.
7. Let soup simmer for 20 minutes until the vegetables are tender.

• If you want to add a little protein to the soup, 1 (15oz) can small white beans (rinsed and drained) makes a nice addition!