Cabbage Soup

Ingredients

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Carrots

  Raw

  4 medium or 244g

• Celery

  Raw

  400g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Tomatoes

  Red, ripe, raw, year round average

  1 ½ cup, chopped or sliced or 270g

• Tomato sauce

  Canned

  1 cup or 245g

• Green beans

  Snap, Green, frozen, cooked, boiled, drained without salt

  8 oz or 227g

• Parsley

  Raw

  ¼ cup or 15g

• Paprika

  Spices

  ½ tbsp or 3g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cabbage

  Raw

  6 cup, chopped or 534g

• Vegetable Broth

  From bouillons. Low sodium

  6 cup or 1.44kg

• Salt

  Table

  1 tsp or 6g

• Lemon juice

  Raw

  1 tbsp or 15g

Directions

1. Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat until the onions are soft. While the onion and garlic are sautéing, peel and slice the carrots, chop the celery, and dice the bell pepper. Add the carrot, celery, and bell pepper to the pot. Continue to sauté as you measure the rest of the ingredients. Add the diced tomatoes (with juices), tomato sauce, frozen green beans, chopped parsley, smoked paprika, oregano, thyme, and pepper. Continue to stir and cook while you chop the cabbage. Chop the cabbage into 1-inch pieces. Add the cabbage to the pot along with the vegetable broth and stir to combine. Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil. Once boiling, reduce the heat to medium-low and allow it to continue to simmer, stirring occasionally, for about 40 minutes or until the cabbage is to your desired tenderness. Once the cabbage is tender, season the soup with salt, starting with ½ tsp and adding more to your liking. Finish the soup by adding the lemon juice and stirring to combine. Serve hot with crusty bread for dipping.