Cabbage Soup Recipe

Ingredients

• 1 cup yellow onion
• 2 cloves garlic (, pressed or grated)
• 1 cup mushrooms (, sliced)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 4 cups tomato juice
• 4 cups chicken or vegetable broth
• 1 (15-ounce) can chickpeas or cannellini beans (, drained and rinsed)
• 1 teaspoon Italian seasoning
• 2 small zucchini (, quartered lengthwise and sliced 1/4-inch thick)
• 1 cup shredded cabbage
• 1 large carrot (, peeled and sliced into 1/4 inch pieces)

Instructions

1. 1

   Sauté the aromatics. Spray a stock pot or large Dutch oven with non-stick cooking spray and heat over medium. Add the chopped onion and garlic. Cook for 3-4 minutes, stirring often.

2. 2

   Add the mushrooms. Stir in the mushrooms, season with the kosher salt, and continue cooking for 3-4 more minutes.

3. 3

   Add the remaining ingredients and simmer. Add the tomato juice and broth. Add the beans with the Italian seasoning and black pepper, and stir in the zucchini, cabbage, and carrot. Bring to a boil then reduce to a simmer and cook for 30-45 minutes. Taste and add more salt and pepper if needed.