Tender cabbage and vegetables in a savory tomato broth. Vegetarian, gluten-free, and perfect for chilly days.
# What You Need:
→ Vegetables
01 - 1 medium head green cabbage, cored and chopped (about 6 cups)
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium yellow onion, diced
05 - 2 cloves garlic, minced
→ Tomato Base
06 - 1 can (14 oz) diced tomatoes with juice
07 - 2 tablespoons tomato paste
→ Broth & Seasoning
08 - 6 cups vegetable broth
09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - 1 teaspoon smoked paprika, optional
12 - Salt and black pepper to taste
→ Garnish
13 - 2 tablespoons chopped fresh parsley, optional
# Directions:
01 - Heat a large soup pot over medium heat. Add a splash of oil, then sauté the onion, carrot, and celery for 5 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the chopped cabbage, stir well, and cook for 3 to 4 minutes until it begins to wilt.
04 - Mix in the tomato paste and cook for 1 minute.
05 - Add diced tomatoes with juice, vegetable broth, thyme, bay leaf, smoked paprika if using, salt, and pepper. Stir to combine.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes, or until the cabbage and vegetables are tender.
07 - Discard the bay leaf. Adjust seasoning if needed.
08 - Serve hot, garnished with fresh parsley if desired.
