Robust Cabbage Soup
Healthy Robust Cabbage Soup, a full-flavored bowl that's healthy and light. Super easy to prepare and totally versatile you can add more veg or even some roasted chicken if you want to!
Servings 8 servings
Ingredients
- 4 Tablespoons extra virgin olive oil (EVOO)
- 1 medium head green cabbage, chopped 1 1/2 chunks
- 1 small head broccoli, cut into florets
- 1 medium sweet onion, peeled + large dice
- 4 carrots, peeled + sliced
- 3 stalks celery, washed + sliced
- 3 cloves garlic, smashed + diced
- 1 teaspoon fresh or dried thyme leaves, sub 1/2 teaspoon dried ground
- 2 large bay leaves
- 1 teaspoon marjoram, dried
- 1 teaspoon oregano, dried
- 2 teaspoons Kosher sea salt, coarsely ground
- 1/2 teaspoon freshly cracked black pepper
- 1 can stewed tomatoes
- 8 cups (1920 ml) vegetable stock, sub beef or chicken if desired
Instructions
- Heat a large heavy-bottomed stock pot or Dutch Oven over medium-high heat. Add the EVVO and heat 30 seconds. Throw in the cabbage, broccoli, onion, carrots, celery, garlic, thyme, bay leaves, marjoram, oregano, sea salt, and black pepper. Stir frequently with a flat bottomed wooden spoon, allowing the vegetables to brown about 15 minutes.
- Add the stewed tomatoes and vegetable stock stir to incorporate all ingredients. Bring to a boil and then reduce the heat to medium-low cover and simmer for 30 minutes.
- Ladle into warm bowls and serve with fresh crusty bread if desired.
Notes
- Prep time is approximate.
- See post for refrigeration and freezer directions.