Cabbage Soup Recipe

Ingredients

• 4 cloves garlic ($0.20)
• 1 yellow onion ($0.78)
• 4 carrots ($0.36)
• 4 ribs celery ($0.60)
• 1 green bell pepper ($0.86)
• 6 cups chopped cabbage (½ head) ($1.51)
• 1 Tbsp olive oil ($0.19)
• 1 28 oz. can diced tomatoes* ($1.48)
• 1 8 oz. can tomato sauce** ($0.48)
• 1/2 lb. frozen green beans ($0.64)
• 1/4 cup chopped parsley ($0.23)
• 1/2 Tbsp smoked paprika ($0.15)
• 1 tsp dried oregano ($0.10)
• 1/2 tsp dried thyme ($0.05)
• 1/4 tsp freshly cracked black pepper ($0.05)
• 6 cups vegetable broth ($0.54)
• 1 tsp salt ($0.01)
• 1 Tbsp lemon juice*** ($0.05)

Steps

1. 1

   Mince your garlic cloves, dice the onion, peel and slice the carrots, slice the celery, dice the bell pepper, and chop the cabbage into 1-inch pieces.

2. 2

   Add the prepared garlic, onion, carrots, celery, bell pepper, and olive oil to a pot with over medium heat. Sauté until the onions soften.

3. 3

   Add the diced tomatoes (with juices), tomato sauce, frozen green beans, chopped parsley, smoked paprika, oregano, thyme, and pepper. Continue to stir and cook for 1-2 more minutes.

4. 4

   Add the cabbage to the pot along with the vegetable broth and stir to combine.

5. 5

   Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil. Once boiling, reduce the heat to medium-low and allow it to continue to simmer, stirring occasionally, for about 40 minutes or until the cabbage is to your desired tenderness.

6. 6

   Once the cabbage is tender, season the soup with salt, starting with ½ tsp and adding more to your liking. Finish the soup by adding the lemon juice and stirring to combine. Serve hot with crusty bread for dipping.