Teresa Griffin Ingredients:
- 1 medium head of cabbage, chopped
- 1 large onion, chopped
- 2 large carrots, sliced
- 2 bell peppers (any color), chopped
- 3 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1-2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground turmeric (optional, for added health benefits)
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice (optional, for a bright flavor)
- Salt, to taste
Instructions:
- In a large pot or Dutch oven, combine the chopped cabbage, onion, carrots, bell peppers, celery, diced tomatoes, vegetable broth, garlic, thyme, turmeric (if using), black pepper, and salt.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the vegetables are tender.
- Stir in the lemon juice (if using) and adjust seasoning to taste.
- Serve hot and enjoy!
Tips:
- For a thicker soup, puree a portion of the soup with an immersion blender or in a regular blender.
- Feel free to add other vegetables you enjoy, such as zucchini, green beans, or spinach.
- To make it even more filling, add a scoop of cooked quinoa or brown rice to each bowl.
- This soup can be stored in the refrigerator for up to 3 days.