Not gonna lie, I love soup! It's one of the few things I like about winter. Seriously, give me 80 degrees any day. But since it's now below 20 degrees, I will survive with soup!
My family prefers the meatier meal-in-a-pot soups, but I love veggies, so I make cabbage soup once a week and reheat a bowl for myself whenever I need a boost. I love the texture and taste of the veggies, and it's packed with nutrition. My friend Christina got me hooked on it, and here's my tweaked recipe:
1/2 head of cabbage, chopped
1/2 cup celery, diced (I reduced this from the original recipe)
1 cup white onion, diced
1 cup carrots, diced
3 tsp garlic, minced
4 cups chicken broth
14 oz basil, oregano, garlic diced tomatoes
1 tsp oregano
salt and pepper to taste
2 tbsp olive oil
Heat 2 tbsp olive oil in a large soup pan over medium heat. Add celery, onion and carrots, and saute until slightly tender. Stir in garlic. Pour in chicken broth. Stir in tomatoes and cabbage. Bring to a boil, then reduce heat, cooking until cabbage is tender. Stir in oregano, salt and pepper. Enjoy!
*Add other veggies and seasonings to your liking!*