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Cabbage Vegetable Soup


3 Tablespoons olive oil 1 yellow onion chopped 2 garlic cloves minced 8 cups low sodium chicken broth 1 teaspoon kosher salt ½ teaspoon dried thyme ½ teaspoon dried oregano ½ teaspoon dried basil ½ teaspoon ground black pepper ½ head cabbage  4 large carrots 2 ribs celery 14.5 ounces petite diced tomatoes

In a large Dutch oven add the olive oil over medium heat then add in the onions and garlic. Cook until the onions are soft, about 3-5 minutes.

Next add in the broth, salt, pepper, thyme, oregano, basil, cabbage, carrots, celery and tomatoes. Stir until combined.

Turn heat to high and bring to a boil, turn heat down to medium-low and simmer for 20-25 minutes, stirring occasionally, or until vegetables are soft.

Pull off heat and serve immediately.