Cabbage Soup

Ingredients  

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 1 red bell pepper, seeds removed and chopped
• 2 carrots, diced
• 2 celery ribs, diced
• 4 garlic cloves, minced
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cabbage, chopped (about 5 cups)
• 28 ounces diced fire roasted tomatoes
• 5 cups vegetable broth
• 1-2 tablespoons lemon juice
• Chopped fresh parsley, for garnish

Instructions 

• In a large pot, heat the olive oil over medium-high heat. Add the onion, red pepper, carrots, and celery. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.
• Add the garlic, bay leaf, thyme, basil, oregano, salt, and pepper. Cook for 1 minute.
• Add the cabbage and cook until the cabbage is tender, stirring frequently. This should take about 5 minutes.
• Add the tomatoes and vegetable broth. Turn the heat to low and simmer for about 10 minutes or until the vegetables are soft.
• Stir in the lemon juice and fresh parsley. Taste and season with salt and pepper, if necessary. Remove the bay leaf. Ladle the soup into bowls and serve warm.

Nutrition

Calories: 127kcal, Carbohydrates: 19g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 1103mg, Potassium: 283mg, Fiber: 4g, Sugar: 10g, Vitamin A: 5052IU, Vitamin C: 60mg, Calcium: 93mg, Iron: 2mg