After a weekend of nonstop eating (and drinking), you sometimes need to get back to basics. This cabbage soup recipe is incredibly simple while still remaining full of flavor. I used a good amount of my all time favorite spice mix, Herbs de Provence, for an added punch. Play around with the spices based on what appeals to you. If you’re craving meat, ground beef or pork would make a tasty addition.
Ingredients
- 3 teaspoons olive oil
- Healthy amount of Herbs de Provence
- 1 medium onion, chopped (about 1 1/4 cups)
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- Garlic (to taste)
- 1 medium sized cabbage, sliced into small pieces
- 1/2 teaspoon to 1 teaspoon salt
- 1 15-ounce can whole peeled tomatoes
- 4 cups vegetable stock
- Freshly ground pepper
Method
Heat olive oil in large pot over medium heat. Add the chopped onions, carrots, celery, and garlic. Stir in the Herbs de Provence. Cook until veggies have softened, about 5 minutes.
Add the cabbage and stir with the veggie mixture. Add the canned tomatoes and continue to stir.
Once well combined, add the vegetable stock and bring to a simmer. Add salt and pepper. Lower heat and let simmer for additional 20 to 25 minutes until the cabbage is well cooked. Taste and add more salt, pepper, or Herbs de Provence accordingly.
jon latessa 