Ingredients
Scale
- 1 large head green cabbage, chopped
- 6 large carrots, peeled and sliced
- 2 green bell peppers, chopped
- 1 large onion, chopped
- 6 celery stalks, chopped
- 1 (28 ounce) can diced tomatoes, undrained
- 8 cups vegetable broth
- 1 teaspoon dried Italian seasoning
Instructions
- Step 1: In a large stockpot, combine the chopped cabbage, carrots, bell peppers, onion, and celery.
- Step 2: Add the diced tomatoes (with juice) and vegetable broth to the pot.
- Step 3: Stir in the dried Italian seasoning. Bring the soup to a boil over high heat.
- Step 4: Once boiling, reduce heat to low, cover, and simmer for at least 30 minutes, or until the vegetables are tender.
- Step 5: Season with salt and pepper to taste before serving.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.
- Serve with a squeeze of fresh lemon juice for a brighter, more flavorful detox boost.
- For extra depth, lightly sauté the onions and carrots before adding the other vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American