Hearty Cabbage Soup
1 Onion, diced
3 tbsp Olive oilYou can substitute sunflower/vegetable-based oil or 1/4 cup of butter
3 Celery stocks, thinly sliced
2 Large carrots, peeled and chopped
3 Cloves of garlic, finely chopped
28 fl oz Canned, diced tomatoes
6 cups Water
4 tsp vegetable (or chicken, beef) broth concentratesYou can substitute bouillon cubes
½ Head of cabbage, chopped to 1-2″ square
1 tsp Dried thyme
¼ tsp Cayenne pepper
½ tsp Dried oregano
¾ tsp Chili powder
½ tsp Black pepper
Salt to tasteThis can get a bit salty without adding any, hold off to the end
1
Add olive oil to a large pot, heat over medium heat
2
Add diced onion, cook for 3 or 4 minutes until translucent.
3
Add carrot and celery, cook until carrot begins to soften. Add garlic, mix and heat until fragrant.
4
Add canned tomatoes and water. Bring to a light boil and add broth concentrates.
5
Add chopped cabbage. Add thyme, cayenne pepper, chili powder, and pepper. Return to a boil, reduce heat and simmer for at least an hour.
6
Taste the soup, add salt if necessary. Optionally, add 1/4 cup butter.