The soup comes in an infinite number of types, ranging from vegetable-based soups to substantial, meaty entrees. Cabbage may not be the first vegetable that comes to mind when thinking of vegetable soup, but it turns out that it performs fantastically in soup!
Ingredients
2 tablespoons olive oil
1 medium white onion, chopped
3 stalks of celery, chopped
4 large carrots, peeled and chopped
3 medium Yukon gold potatoes, ½-inch cubes
3 cloves garlic, minced
6 cups chicken broth
1 cup tomato juice
1 (14.5-ounce) can of diced tomatoes, drained
1 head green cabbage, cored and chopped
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon sugar
½ teaspoon thyme
¼ teaspoon celery salt
1 bay leaf
1 tablespoon fresh parsley, chopped, for garnish
Instructions
In a large saucepan or Dutch oven, heat the olive oil on medium-high.
Once the onion, celery, carrots, and potatoes are shimmering, add them to the pan.
Cook for 5 to 7 minutes, or until the veggies begin to soften.
Cook for 1 minute more, or until the garlic is aromatic.
Stir in the tomato juice and chicken broth.
Combine the chopped tomatoes, cabbage, salt, sugar, thyme, celery salt, and bay leaf in a large mixing bowl. Raise the ingredients to a boil, then reduce to low heat.
Cook for 30 to 40 minutes, or until the cabbage has wilted and the veggies are tender.
Garnish with fresh parsley and serve immediately.
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