Cabbage Soup

We have been experimenting with recipes and although this one is not visually grabbing, it is surprisingly tasty.

You will need:

• 32 oz container low sodium chicken broth
• 3-4 cups water
• 2 tablespoons olive oil
• 1 can Italian stewed tomatoes, drained and sliced
• 1 large head of cabbage, thinly sliced
• 1 garlic clove, minced
• 1/2 cup chopped celery
• 1/2 cup shredded carrots
• 1/2 of a large onion, diced (or 1 small onion)
• 1/8 teaspoon dried Oregano
• 1/8 teaspoon dried Thyme
• 1/2 teaspoon Paprika
• Red pepper flakes, pinch
• Pink sea salt, to taste (I normally use 1/8-1/4 teaspoon)
• Fresh ground black pepper, to taste (I normally use 1/8-1/4 teaspoon)
• Optional: a protein (ham cubes, diced cooked chicken or turkey, sliced sausage)

 Directions:

1.  Heat oil in a large pot. Saute garlic and onion until softened.
2. Add in broth, water, cabbage, celery, and carrots. Simmer for 5-10 minutes. NOTE: I like to add 3 cups of water to start. The vegetables add moisture as they they cook. If it looks like it needs more liquid, I'll add the other cup of water towards the end.
3. Add tomatoes and seasonings. Simmer 30-45 minutes, covered, or until cabbage is softened/cooked.

The best thing about this recipe is that it is easily customizable. Like lots of veggies? Add more! Like a protein in your soup? Add some meat! Love strong flavors? Add more seasoning! I'm still playing with the recipe and will probably add more carrots next time.