Ingredients
Scale
- 1 medium head of cabbage, chopped
- 2 large carrots, sliced
- 3 celery stalks, chopped
- 1 large onion, diced
- 3 cloves of garlic, minced
- 1 bell pepper, chopped (any color)
- 1 can (14 oz) of diced tomatoes with juice
- 6 cups of vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: red pepper flakes for a little heat
Feel free to swap the vegetable broth with chicken broth if that’s what you have. And if you’re out of oregano or basil, Italian seasoning works wonders too!
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and garlic, sautéing until they’re fragrant and translucent, about 3-4 minutes.
- Stir in the carrots, celery, and bell pepper. Cook for another 5 minutes, letting the vegetables soften slightly.
- Add the chopped cabbage to the pot and pour in the vegetable broth. Stir in the diced tomatoes, oregano, basil, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to a simmer. Let it cook uncovered for about 30 minutes, or until the vegetables are tender.
- Taste and adjust seasoning as needed. If you like a bit of heat, sprinkle in some red pepper flakes.
As a little tip from my kitchen to yours: I love using a splash of apple cider vinegar towards the end for a bit of tang. It really elevates the flavors, making it a favorite even among the pickiest eaters in my home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Best Cabbage Fat Burning Soup, recipe, cooking, food
