Ingredients
Gathering the ingredients for this soup is like a mini adventure, reminiscent of my childhood trips to the local mercado with my family. Here’s what you’ll need:
- 1 small head of cabbage, chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 green bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt and pepper to taste
If you’re out of vegetable broth, water with a bit of bouillon works as a great substitute. Feel free to add your favorite vegetables or herbs—cooking is, after all, a creative journey!
Instructions
Let’s get cooking! This step-by-step guide will walk you through the process, just as my abuela guided me through my first attempts at making sopa de fideo.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
- Add the sliced carrots, celery, and chopped bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
- Stir in the diced tomatoes, chopped cabbage, and vegetable broth. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer. Add the dried oregano, basil, and red pepper flakes if using. Season with salt and pepper to taste.
- Cover the pot and let the soup simmer for about 30 minutes, or until the vegetables are tender and the flavors meld together.
- Taste and adjust seasonings as necessary. Serve hot and enjoy!
As you cook, remember to follow your senses. The aroma will guide you, just as it did for my abuela.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International