Cabbage Vegetable Soup

• 份量: 6 servings
• 准备时间: 10 minutes
• 总时间: 40 minutes

配料

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

步骤

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.

营养

• 每份大小: 1 bowl
• 卡路里: 162
• 总脂肪: 9.8 g
• 饱和脂肪: 1.4 g
• 反式脂肪: 0 g
• 胆固醇: 0 mg
• 钠: 391.9 mg
• 总碳水化合物: 18.6 g
• 膳食纤维: 6.1 g
• 总糖: 9.7 g
• 蛋白质: 3.6 g