Cabbage Soup
Servings: 15 cups
You're going to love this flavorful cabbage soup that’s packed full of nutrients! It’s easy to make and tastes even better the day after it’s made.
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Equipment
- Large pot or Dutch Oven
- Cutting board & knife
Ingredients
- 3 Carrots diced
- 1 small Onion diced
- 3 Celery Stalk diced
- 4 cloves Garlic minced
- 1 tablespoon Italian Seasoning
- ½ teaspoon Salt optional
- ¼ teaspoon Black Pepper
- 2 14 ounce cans Diced Tomatoes
- 1 8 ounce can Tomato Sauce
- 5-6 cups Vegetable Broth
- 1 tablespoons Lemon Juice
- 4 Yukon Gold Potatoes diced
- 1 small Green Cabbage chopped
- Chopped Fresh Parsley to serve
Instructions
- Add your carrots, onion, garlic, and celery and sauté on medium heat for 5-10 minutes, or until they soften.
- Stir in the spices, diced tomatoes, and tomato sauce.
- Then add the broth and lemon juice and continue cooking.
- Add the diced potatoes and cabbage, then cover and bring to a simmer, allow to simmer for 40-50 minutes, or until the potatoes and cabbage are fork tender.
- Stir in some fresh parsley before serving and enjoying!
Notes
Store in the fridge in an airtight container for 4-5 days.