ingredients 1x2x3x
- ▢2 teaspoons olive oil
- ▢½ onion diced
- ▢6 cups cabbage
- ▢14 ounces diced tomatoes with juice
- ▢6 cups beef broth or chicken broth
- ▢1 carrot shredded
- ▢1 tablespoon tomato paste
- ▢1 tablespoon parsley fresh
- ▢1 teaspoon Italian seasoning
- ▢1 bay leaf
instructions
- Cook onion in olive oil until tender, 3-4 minutes.
- While onion is cooking, dice cabbage into ½” pieces. Add cabbage to the pot and cook over medium heat until it starts to soften, about 8 minutes.
- While cabbage is cooking prepare other ingredients. Add all ingredients to the pot, bring to a boil and simmer uncovered 15 minutes or until cabbage is tender.
- Discard bay leaf, season with salt & pepper to taste and serve.
notes
Leftover soup can be stored in the fridge for up to 4 days.
Freeze cooled soup in individual portions for up to 2 months.
Reheat in the microwave or in a pot on the stovetop.