Winter is a time to hibernate and lay low. Nothing like a hearty bowl of soup to warm you up as the sun goes down and a cold wind blows…
This quick and easy soup is quite adaptable and a well-loved favorite in my house! By the way, I look at soup recipes as “suggestions.” Don’t like garlic? Leave it out. Have some summer squash or zucchini lying around? Throw it in! Add some cooked ground beef, or white beans, too, if you’d like…
Suggested Ingredients
1 yellow onion
2–3 carrots
2–3 celery stalks
2 tbsp. oil or butter
1–2 cloves minced garlic
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. salt
Red pepper flakes to taste
1/2 cabbage, chopped
14 oz. diced tomatoes
6 c. chicken or vegetable broth
Chopped parsley (for garnish)
Dice up one yellow onion, two or three carrots, two or three celery stalks and heat it all up in a large pot with some oil or butter (about 2 tablespoons of either). Cook for 4 or 5 minutes.
Add minced garlic, 1 or 2 cloves (or don’t).
Add your spices: about a ½ teaspoon or so of dried oregano, dried basil, salt. A few shakes red pepper flakes if you are feeling spicy…
Add half of a cabbage, chopped up. Or, if you really like cabbage, add the whole thing. Let it cook for about another 5 minutes. Stir it often. Add at least 14 ounces of diced tomatoes. The fire roasted ones are great.
Add around 6 cups of broth, chicken or veggie, more or less depending on how much cabbage you chopped and how you like your soup (brothy or not).
Stir and simmer without the cover for about 10 minutes. Again, it depends on how soft or crunchy you like your veggies. Grind some black pepper on there if you’d like.
Throw some chopped parsley on the top if you are so moved. It’s so good, and it’s so good for you—and it’s a fantastic way to nourish your body and practice some self-care!
