Ingredients
Scale
- 4 cups green cabbage, chopped
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes in juice
- 4 cups low-sodium vegetable broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Chop the cabbage into thin strips, dice the carrots and celery, and slice the onion.
- In a large pot over medium heat, add olive oil. Sauté onions and garlic until fragrant (about 3-5 minutes).
- Add chopped cabbage, carrots, celery, canned tomatoes (with juice), and vegetable broth; stir to combine.
- Season with oregano, thyme, salt, and pepper. Optionally add chili flakes for heat.
- Bring to a boil; then reduce heat and let simmer for 30-40 minutes until veggies are tender.
- Before serving, squeeze fresh lemon juice over the soup for added brightness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Healthy
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 80
- Sugar: 6g
- Sodium: 450mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg