Cabbage Soup Recipe

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• 2 2/3 cloves Garlic
• 2/3 each Onion
• 2 2/3 each Carrots
• 2 2/3 ribs Celery
• 2/3 each Green bell pepper
• 4 cups Cabbage
• 2 teaspoons Olive oil
• 18 3/4 oz Tomato
• 5 1/4 oz Tomato sauce
• 5 1/4 oz Frozen green beans
• 2 2/3 tablespoons Parsley
• 1 tsp Smoked paprika
• 2/3 tsp Dried oregano
• 1/3 tsp Dried thyme
• 1/6 tsp Black pepper
• 4 cups Vegetable broth
• 2/3 tsp Salt
• 2 teaspoons Lemon juice

1. Mince your garlic cloves, dice the onion, peel and slice the carrots, slice the celery, dice the bell pepper, and chop the cabbage into 1-inch pieces.
2. Add the prepared garlic, onion, carrots, celery, bell pepper, and olive oil to a pot with over medium heat. Sauté until the onions soften.
3. Add the diced tomatoes (with juices), tomato sauce, frozen green beans, chopped parsley, smoked paprika, oregano, thyme, and pepper. Continue to stir and cook for 1-2 more minutes.
4. Add the cabbage to the pot along with the vegetable broth and stir to combine.
5. Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil. Once boiling, reduce the heat to medium-low and allow it to continue to simmer, stirring occasionally, for about 40 minutes or until the cabbage is to your desired tenderness.
6. Once the cabbage is tender, season the soup with salt, starting with ½ tsp and adding more to your liking. Finish the soup by adding the lemon juice and stirring to combine. Serve hot with crusty bread for dipping.