Cabbage Vegetable Soup

Ingredients

• 1 Tablespoon olive oil
• 1 yellow onion (large, finely chopped)
• 3 carrots (peeled and diced)
• 3 Stalks celery (diced)
• 1 Teaspoon salt
• 1/2 Teaspoon black pepper (freshly ground)
• 3 Cloves garlic (minced)
• 1 Teaspoon Italian seasoning
• 5 Cups vegetable broth (or chicken)
• 12 baby potatoes (sliced in half)
• 1 Cup green beans (frozen)
• 1/2 Cup peas (frozen)
• 1/2 green cabbage (cored and chopped)
• 15 Ounces canned tomatoes (chopped, fire-roasted )
• 1 Tablespoon lemon juice (about 1/2 lemon)
• parsley (fresh chopped, optional for garnish)

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add onions, carrots, and celery.

2. 2

   saute: Season with salt and pepper and cook, stirring often, for 6 to 8 minutes, or until vegetables are softened.

3. 3

   Stir in garlic, and Italian seasoning, cook for 1 minute, or until fragrant.

4. 4

   Add broth and bring to a boil. Add the potatoes, green beans, peas, cabbage, and fire-roasted tomatoes.

5. 5

   simmer: Cover and reduce heat to a simmer, and cook, stirring occasionally for 20 minutes.

6. 6

   garnish: Remove from heat and stir in lemon juice. Divide soup among bowls and garnish with fresh parsley if desired. Serve immediately.