Ingredients
Scale
- 1 large head of green cabbage, chopped
- 6 large carrots, peeled and chopped
- 2 green bell peppers, cored and chopped
- 1 large yellow onion, chopped
- 6 celery stalks, chopped
- 1 (28 ounce) can of diced tomatoes, undrained
- 8 cups vegetable broth
- 1 teaspoon dried oregano
Instructions
- Step 1: In a large stockpot or Dutch oven, combine the cabbage, carrots, bell peppers, onion, celery, and diced tomatoes.
- Step 2: Pour the vegetable broth over the vegetables, ensuring they are mostly covered. Add more water if needed to cover.
- Step 3: Bring the soup to a boil over high heat, then reduce heat to low, cover, and simmer for 30-45 minutes, or until the vegetables are tender.
- Step 4: Stir in the dried oregano. Season with salt and pepper to taste.
- Step 5: Simmer for another 10 minutes to allow the flavors to meld.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 4 days for quick and healthy meals.
- For best flavor, gently reheat the soup on the stovetop over medium-low heat, stirring occasionally.
- Garnish each serving with a squeeze of fresh lemon juice and a sprinkle of red pepper flakes for an extra zing.
- To deepen the flavor profile, sauté the onions and carrots in a little olive oil before adding the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American