Name: Vegan Cabbage Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 cloves garlic; 1 large Vidalia onion; 2 tbsp olive oil; salt, to taste; black pepper, to taste; 1 head green cabbage; 4 stalks celery; 4 medium carrots; 1 red bell pepper; 1 yellow bell pepper; 1 orange bell pepper; 1 (28 oz) can crushed tomatoes; 1 (32 oz) carton vegetable broth; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 4 leaves fresh sage; 2 bay leaves

1

Mince the garlic and chop the onion.

2

In a large Dutch oven or pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion.

3

Season with salt and pepper, and sauté for 5-10 minutes until the onions are soft and caramelized.

4

While the onions are cooking, chop the cabbage, celery, carrots, and bell peppers into bite-sized pieces.

5

Add the chopped cabbage to the pot with the caramelized onions.

6

Add the remaining chopped vegetables (celery, carrots, bell peppers) to the pot.

7

Pour in the can of crushed tomatoes and the vegetable broth.

8

Add the fresh herbs (rosemary, thyme, sage) and bay leaves. Season again with salt and pepper to taste.

9

Bring the soup to a simmer, then cover the pot, reduce heat to low, and cook for about 1 hour, or until all vegetables are tender.

10

Remove the herb stems and bay leaves before serving. Stir and serve hot.

Vegan Cabbage Soup

Ingredients

17 Ingredients

Instructions

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