Ingredients:
Cabbage: 1 medium head, chopped into bite-sized pieces for texture and bulk.
Onion: 1 large, finely chopped for added flavor and aroma.
Carrots: 2 large, sliced into rounds or half-moons for natural sweetness.
Bell Peppers: 2 (any color), chopped for color and mild peppery flavor.
Celery: 3 stalks, chopped for a fresh, subtle crunch.
Diced Tomatoes: 1 can (14.5 oz), for tangy flavor and vibrant color.
Vegetable Broth: 6 cups, serving as the flavorful base of the soup.
Garlic: 1-2 cloves, minced to enhance the savory profile.
Seasonings: 1 teaspoon each of dried basil and oregano, plus salt and pepper to taste.
Hot Sauce (optional): Add to taste for a spicy kick.
Instructions:
Step 1: Prepare the Vegetables
Chop the cabbage, onion, carrots, bell peppers, and celery into bite-sized pieces.
Mince the garlic to add fresh aromatic flavor.
Step 2: Sauté the Aromatics
In a large pot, heat a small amount of oil over medium heat.
Add the onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
Step 3: Cook the Vegetables
Add the carrots, bell peppers, and celery to the pot.
Cook for 5 minutes, stirring occasionally, to soften the vegetables and release their flavors.
Step 4: Add Remaining Ingredients
Stir in the chopped cabbage, diced tomatoes (with their juices), and vegetable broth.
Mix well to ensure all ingredients are evenly combined.
Step 5: Season the Soup
Add dried basil, oregano, salt, and pepper to taste.
Stir to distribute the seasonings throughout the soup.
Step 6: Simmer
Bring the soup to a boil, then reduce the heat to low.
Cover and let it simmer for about 30 minutes, or until the vegetables are tender and flavors meld together.
Step 7: Final Touches
Taste the soup and adjust the seasonings as needed.
For an extra kick, add a dash of hot sauce, if desired.
Serve warm, garnished with fresh herbs for added flavor and presentation.
Enjoy this hearty and nourishing vegetable cabbage soup, perfect for any time of year!
