- 1
Ingredients
- 2 tbs. olive oil
- 1 yellow onion, diced
- 4 garlic cloves, diced
- 5 medium carrots, peeled and chopped
- 5 celery ribs, chopped
- 1 (4oz) can tomato paste
- 1 1/2 tsp. chili powder
- 1 1/2 tsp. dried basil
- 1 1/2 tsp. dried oregano
- Salt and pepper to taste
- 1 (15oz) can fire roasted tomatoes
- 5 cups chicken broth ( or vegetable broth)
- 1 medium head of cabbage, chopped
Preparation
Step 1
– we love it all. Soup is also the perfect make-ahead or freezer meal.
Directions:
Heat oil in a large soup pot over medium-high heat.
Add onion and sauté until fragrant, about 5 minutes then add garlic for an additional minute.
Add celery and carrots and sauté vegetables for 5 minutes.
Add tomato paste, chili powder, spices and stir to combine.
Add the tomatoes, broth and cabbage.
Bring to a boil and stir well.
Let soup simmer for 20 minutes until the vegetables are tender.
• If you want to add a little protein to the soup, 1 (15oz) can small white beans (rinsed and drained) makes a nice addition!
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