Ingredients:
- 1 small head of cabbage, chopped
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (14 oz) diced tomatoes (no sugar added)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Non-stick cooking spray
- Optional: hot sauce or red pepper flakes for added heat
Instructions:
- Heat a large pot over medium heat, and lightly spray it with non-stick cooking spray.
- Add the diced onions, celery, and carrots to the pot. Sauté for a few minutes until they begin to soften.
- Add the minced garlic and diced bell pepper to the pot, and cook for an additional minute.
- Stir in the chopped cabbage and cook for a couple of minutes until it begins to wilt.
- Pour in the vegetable broth and diced tomatoes (with their juices). Add the oregano, basil, paprika, and season with salt and pepper. If you like your soup spicy, add hot sauce or red pepper flakes at this stage.
- Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for about 20-30 minutes or until the vegetables are tender.
- Taste the soup and adjust the seasoning if necessary.
- Serve hot and enjoy!
