Hearty Cabbage Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 head cabbage, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 6 cups vegetable broth
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
2. Add the cabbage, thyme, oregano, and bay leaf and cook, stirring occasionally, for another 5 minutes.
3. Add the vegetable broth, diced tomatoes, kidney beans, salt, and pepper and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
4. Remove the bay leaf and serve the soup warm.

Interesting Facts

• Cabbage is a great source of fiber and vitamins A, C, and K.
• This soup can be frozen for up to 3 months.
• Add extra veggies like diced bell peppers or zucchini for a more nutritious soup.