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Ingredients
- 1 1 very large onion, chopped
- 4 4 garlic cloves, minced
- 1 1 carrot, diced
- 1 small head 1 small head of green cabbage, chopped
- 2 2 Roma tomatoes, diced
- 2 1/2 2 1/2 2 1/2
- tablespoons tablespoons olive oil
- 5 cups 5 cups chicken broth, or vegetable broth
- Sea salt, to taste
- Black pepper, freshly cracked
- 1 tablespoon 1 tablespoon organic sugar
- 1 tablespoon 1 tablespoon hot sauce (optional)
Preparation
Step 1
Heat oil (I used a combination of extra-virgin and olive oil) in a French/Dutch oven or stock pot and gently saute the onion, garlic, and carrots until they begin to soften and are fragrant.
Stir in the cabbage until well combined, then stir in the tomatoes, organic chicken or vegetable broth, and plenty of sea salt and freshly-cracked black pepper to taste.
Bring the soup to a simmer and then cover and continue to simmer for 15 minutes, or until the cabbage is al dente.
When the soup is done, remove it from the heat and adjust the seasoning and add organic sugar and your favorite hot sauce if desired--these balance the flavors.
Serve with additional hot sauce, if desired, and some crusty bread and cheese. Enjoy!