Cabbage Soup recipe

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 1 small head green cabbage, chopped
• 1 (14.5 oz) can diced tomatoes (with juice)
• 6 cups vegetable or chicken broth
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon crushed red pepper flakes (optional)
• 1 tablespoon lemon juice (optional, for brightness)
• Fresh parsley, for garnish (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and garlic, sauté for about 2–3 minutes until fragrant.
3. Add the carrots and celery. Cook for 5 more minutes, stirring occasionally.
4. Stir in the chopped cabbage and cook for 5–7 minutes until it begins to soften.
5. Pour in the diced tomatoes (with juice) and the broth. Stir to combine.
6. Season with salt, pepper, oregano, basil, and red pepper flakes (if using).
7. Bring to a boil, then reduce the heat and simmer for 25–30 minutes, or until all vegetables are tender.
8. Taste and adjust seasoning as needed. Add lemon juice if desired for brightness.
9. Serve hot, garnished with fresh parsley if using.

Let me know if you want a low-carb or spicy variation!