Cabbage Fat-Burning Soup

Ingredients

• 8 cups vegetable broth
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups cabbage, cut into 1-inch chunks
• 3 carrots, sliced
• 3 stalks celery, sliced
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon coarse ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 28 ounces diced tomatoes (do not drain)

Step-by-Step

1. In a large stockpot or Dutch oven, heat a splash of vegetable broth (or a little olive oil) over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened and fragrant.
2. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
3. Add the cabbage chunks, sliced carrots, and celery to the pot. Mix well and cook for an additional 3 minutes, allowing the vegetables to begin softening.
4. Sprinkle in the kosher salt, black pepper, oregano, and basil, stirring to evenly coat the veggies with seasoning.
5. Pour in the vegetable broth and add the entire can of diced tomatoes (with their juices).
6. Stir everything together, increase heat to bring to a boil, then reduce heat and let simmer uncovered for 25-30 minutes, or until all vegetables are tender and the flavors have melded together.
7. Taste and adjust salt and pepper if needed. Serve hot with your favorite toppings. (RecipesFiber)