Our Family Recipes
Cabbage Vegetable Soup
6 servings
분량10 minutes
활동 시간40 minutes
총 시간재료
¼ cup extra-virgin olive oil
1 large yellow onion, chopped (about 1 ¾ cups)
2 large carrots, chopped (about 1 ½ cups)
3 celery stalks, diced (about 1 ¼ cups)
½ teaspoon fine salt, divided
3 garlic cloves, pressed or minced
1 teaspoon dried oregano
1 small or ½ medium green cabbage, chopped (about 6 cups)
15 ounces crushed or diced tomatoes
4 cups water, more as needed
¼ cup chopped fresh flat-leaf parsley or dill
1 to 2 tablespoons lemon juice or apple cider vinegar, to taste
Freshly ground black pepper, to taste
방향
Warm the oil in a large pot over medium heat. Add the onion, carrot, celery and ¼ teaspoon of the salt. Cook until the veggies are tender, stirring often, about 5 to 8 minutes.
Add the garlic, oregano, and another ¼ teaspoon salt. Cook until fragrant while stirring constantly, about 1 minute.
Increase the heat to medium-high and add the cabbage. Cook for 5 minutes, while stirring frequently.
Pour in the water and tomatoes (add 1 more cup of water if you want a more brothy soup). Bring the mixture to a simmer and cook, uncovered, until the veggies are nicely tender, about 15 minutes.
Remove the pot from the heat and stir in the fresh herbs, 1 tablespoon lemon juice or vinegar, and about 10 twists of freshly ground pepper. Taste, and adjust as necessary—add up to 1 more tablespoon lemon juice or vinegar for more zing, another ¼ teaspoon salt for more overall flavor, or more black pepper. Serve in bowls. Leftovers keep well in the refrigerator for up to 5 days, or in the freezer for up to 6 months.
영양 정보
1회 제공량
1 bowl
칼로리
162
지방 전체
9.8 g
포화 지방
1.4 g
불포화 지방
-
트랜스 지방
0 g
콜레스테롤
0 mg
나트륨
391.9 mg
탄수화물 전체
18.6 g
식이섬유
6.1 g
총 당류
9.7 g
단백질
3.6 g
6 servings
분량10 minutes
활동 시간40 minutes
총 시간