Ingredients
Let’s gather our ingredients for this delightful soup. Each component is chosen for its ability to enhance both flavor and nutrition, staying true to my philosophy of simple, delicious cooking.
- 1 small head of cabbage, chopped
- 1 large onion, diced
- 2 cloves of garlic, minced
- 3 carrots, sliced
- 2 stalks of celery, chopped
- 1 green bell pepper, diced
- 1 can (14.5 oz) of diced tomatoes
- 6 cups of vegetable broth
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano
- 1 teaspoon of thyme
- Salt and pepper to taste
- Optional: a pinch of red pepper flakes for some heat
Feel free to adjust the vegetables based on what you have on hand. Don’t have celery? Swap it for zucchini. Cooking is about flexibility and making the most of what’s available.
Instructions
Ready to bring your soup to life? Follow these simple steps, and you’ll have a pot of deliciousness ready in no time.
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
- Add the carrots, celery, and bell pepper. Cook for another 5 minutes, allowing the vegetables to soften slightly.
- Stir in the chopped cabbage, diced tomatoes, and vegetable broth. Mix in the oregano, thyme, salt, pepper, and red pepper flakes, if using.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the vegetables are tender.
- Taste and adjust the seasoning as needed. I often find myself adding a dash more of salt or a pinch of pepper for that perfect balance.
As the soup simmers, it fills the kitchen with an aroma that reminds me of family gatherings back in Asheville, where every ingredient was a part of a larger story.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International