Ingredients:
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 large carrots, diced
- 3 celery stalks, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1/2 head of cabbage, chopped
- 1 zucchini, diced
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth (or chicken broth)
- 2 cups water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste (optional)
- 1-2 cups fresh spinach or kale (optional)
Instructions:
- Sauté the Aromatics: In a large pot, heat a small amount of cooking spray or olive oil over medium heat. Add the diced onion and garlic, sautéing for about 3-4 minutes until softened.
- Add Vegetables: Add the carrots, celery, green and red bell peppers, and zucchini to the pot. Cook for another 5 minutes, stirring occasionally.
- Add Cabbage and Tomatoes: Stir in the chopped cabbage and can of diced tomatoes (with juice).
- Add Broth and Spices: Pour in the vegetable broth and water. Add the dried basil, oregano, thyme, and black pepper. Stir well to combine.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
- Add Greens (Optional): If using spinach or kale, add it in the last 5 minutes of cooking to wilt.
- Adjust Seasoning: Taste and adjust seasoning with salt and pepper if needed.
- Serve: Serve hot. This soup can be stored in the refrigerator for up to a week or frozen for longer storage.
