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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
- 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.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
- 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.
- Sprinkle in the kosher salt, black pepper, oregano, and basil, stirring to evenly coat the veggies with seasoning.
- Pour in the vegetable broth and add the entire can of diced tomatoes (with their juices).
- 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.
- Taste and adjust salt and pepper if needed. Serve hot with your favorite toppings. (RecipesFiber)
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