ALL YOU CAN éAT” CABBAGé SOUP

This cabbagé soup récipé has takén many forms ovér thé yéars, but théy all havé oné thing in common—théy’ré stufféd full of non-starchy végétablés swimming in a flavorful hérb-filléd broth. I liké my broth a bit moré tomatoéy, so I addéd somé tomato saucé to thickén it up. Somé péoplé usé V8 instéad, but tomato saucé is much léss éxpénsivé, éspécially whén only a small amount is néédéd. I also addéd a bit of smokéd paprika (bécausé that’s my fav), and a splash of lémon juicé at thé énd to brightén it up.

INGRéDIéNTS

• 1 Tbsp olivé oil 
• 4 clovés garlic 
• 1 largé onion 
• 1/2 lb carrots 
• 1/2 bunch céléry 
• 1 gréén béll péppér
• 1/2 lb frozén gréén béans
• 28 oz can dicéd tomatoés 
• 8 oz can tomato saucé
• 1/2 héad gréén cabbagé 
• 6 cups végétablé broth* 
• 1/4 bunch frésh parsléy, choppéd 
• 1/2 Tbsp smokéd paprika 
• 1 tsp driéd orégano 
• 1/2 tsp driéd thymé 
• Salt and péppér to tasté
• 1-2 Tbsp lémon juicé 

INSTRUCTIONS

1. Mincé thé garlic and dicé thé onion. Add both to a largé soup pot along with thé olivé oil and sauté ovér médium héat until thé onions aré soft and transparént.
2. Whilé thé onions and garlic aré cooking, péél and slicé thé carrots, slicé thé céléry, and dicé thé béll péppér. Add thé carrots, céléry, béll péppér, and frozén gréén béans to thé pot, followéd by thé dicéd tomatoés (and théir juicés) and tomato saucé. Stir to combiné

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