Loaded Cabbage Soup

By Bailey1_

Ingredients

• 1 quart vegetable broth (I used TJ’s vegetable broth — it’s GF!)
• 2 cans stewed tomatoes
• 1 tbsp olive oil
• 2 carrots, chopped
• 1 onion, diced
• 1 red pepper, diced
• 2 cups frozen Italian green beans
• 4 cloves garlic, minced
• 1/2 head green cabbage, sliced/shredded
• salt, pepper, garlic, oregano, and basil to taste

Details

Servings 1
Adapted from cleaneatingchelsey.com

Preparation

Step 1

Heat a large dutch oven to medium-high heat with the 1 tbsp olive oil. Chop your onion, red pepper, garlic, and carrots. Add to Dutch oven and cook until onions are translucent (about 5 minutes). Be careful not to burn your onions or garlic as this will leave a horrible taste to the soup.

Add your vegetable broth. While this is heating through, add your green beans and chop your cabbage. Add your cabbage — it will look like it is very bulky. It WILL cook down!

Add your stewed tomatoes, breaking them apart a little with your hands.

Add your spices to taste and continue to simmer until the cabbage has cooked completely.

This is a fantastic soup to make ahead of time and pack for lunches.