Ingredients
Scale
- 1 small head of green cabbage, chopped into bite-sized pieces
- 1 large onion, diced
- 2 large carrots, sliced into rounds
- 2 stalks of celery, chopped
- 3 cloves of garlic, minced
- 1 can (14.5 oz) diced tomatoes (no salt added)
- 6 cups vegetable broth (or water with halal beef bouillon)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery to the pot. Sauté for about 5 to 7 minutes until the onions are translucent and the vegetables begin to soften.
- Stir in the minced garlic and cook for another 1 minute until you can smell the aroma.
- Add the chopped cabbage to the pot. Stir well to coat the cabbage with the oil and aromatics.
- Pour in the vegetable broth and the canned diced tomatoes (including the juice).
- Add the oregano, basil, smoked paprika, salt, and black pepper. Stir everything together.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot with a lid.
- Simmer the soup for 20 to 25 minutes, or until the cabbage and carrots are tender.
- Taste the broth and adjust the seasoning with more salt or pepper if needed.
- Ladle the hot soup into bowls and garnish with fresh parsley before serving.
- Cook Time: 35 minutes