Ingredients:

  • 2 lbs green cabbage, chopped
  • 5 oz yellow onion, diced
  • 3 cloves garlic, minced
  • 6 oz carrots, sliced
  • 4 oz celery, sliced
  • 6 oz green bell pepper, diced
  • 8 cups low-sodium vegetable broth
  • 14.5 oz diced tomatoes, unsalted
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Chop all vegetables into uniform pieces, approximately 1/2 inch in size.
  2. Heat a splash of water or a teaspoon of oil in a large stockpot over medium heat. Add the onion, celery, and carrots; sauté for 5–7 minutes until onions are translucent.
  3. Add the minced garlic and diced green bell pepper to the pot, stirring for another 60 seconds.
  4. Pour in the vegetable broth and canned tomatoes with their juice. Stir in the dried oregano, basil, salt, and black pepper.
  5. Once the liquid reaches a gentle boil, stir in the chopped cabbage. Reduce heat to low, cover with a lid, and simmer for 20–25 minutes until vegetables are tender.
  6. Remove the lid and taste. Add additional salt or pepper if needed before serving.