- 1 Tbsp olive oil
- 1 medium onion chopped
- 2 garlic cloves crushed/minced
- 3 celery stalks chopped
- 3 long carrots chopped
- Salt and pepper to taste
- 1 tsp oregano
- 1/2 tsp cayenne or to taste
- 1 15 oz can diced tomatoes
- 4 oz tomato paste
- 6 cups vegetable broth or water
- 1/2 head cabbage chopped
Heat olive oil in a large pot over medium heat.
Add onions, garlic, celery and carrots and saute for a few minutes until fragrant and tender.
Season with salt and pepper to taste, oregano and cayenne.
Stir in the diced tomatoes and the tomato paste and mix well with the other ingredients.
Add the vegetable broth or water and bring to a boil.
Stir in the cabbage and simmer for 20 minutes until cabbage softens.
Taste the soup and adjust seasoning as needed.
Serve and enjoy!
Serving: 1g | Calories: 181kcal | Carbohydrates: 32g | Protein: 8g | Fat: 3g | Sodium: 1128mg | Potassium: 697mg | Fiber: 9g | Sugar: 7g | Vitamin A: 6035IU | Vitamin C: 8.8mg | Calcium: 68mg | Iron: 2.4mg