Recipe Sunday 2024-04-14
We feel, and studies suggest, that cooking can be a form of therapy for many. On Sunday, we post recipes for those looking for new ways to diversify their cookbooks (we do not get paid for this). —Editorial Team.
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A Heart Cabbage Soup
Ingredients:
- 1 small head of cabbage, shredded
- 1 onion, diced
- 2 carrots, diced
- 2 stalks of celery, diced
- 3 cloves of garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional: cooked sausage or bacon, sliced, for extra flavor
Instructions:
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook until vegetables are softened, about 5-7 minutes.
- Add minced garlic to the pot and cook for another minute, until fragrant.
- Stir in the shredded cabbage and cook until slightly wilted, about 5 minutes.
- Pour in the diced tomatoes with their juices and add the dried thyme, oregano, bay leaf, salt, and pepper. Stir to combine.
- Pour in the vegetable or chicken broth. Bring the soup to a boil, then reduce heat to low and let it simmer for about 20-25 minutes, or until the cabbage is tender.
- Taste the soup and adjust seasoning if necessary. If you’re adding cooked sausage or bacon, stir it in at this point.
- Once the soup is ready, remove the bay leaf and discard it.
- Serve hot, garnished with freshly chopped parsley if desired. Enjoy your hearty cabbage soup!
Feel free to adjust the seasonings and ingredients according to your taste preferences. This soup is great for chilly days and makes for a satisfying and nutritious meal.