Ingredients

The following ingredients have 4 Servings
  • 4 Tbsp olive oil
  • 4 cloves garlic, (minced)
  • 1 white onion, (chopped)
  • 5 carrots, (chopped)
  • 1 green bell pepper, (chopped)
  • 1 chunk celery, (chopped)
  • 10 oz green beans, (frozen)
  • 24 oz can organic diced tomatoes
  • 8 oz can organic tomato sauce
  • ½ head green cabbage, (shredded)
  • 1 bunch Italian parsley, (chopped)
  • 1 tsp fresh thyme, (chopped)
  • ¼ tsp ground black pepper
  • 2 Tbsp lemon juice
  • 1 quart vegetable broth
  • 2 cups water
  • sea salt, (to taste)

Instruction

  • Add minced garlic and diced onion into a large soup pot along with olive oil. Sauté over medium heat until the onions are transparent and soft.
  • While the onions and garlic are cooking, chop 5 carrots, slice a chunk of celery, and dice 1 green bell pepper. Add the carrots, celery, bell pepper, as well as the 10oz of frozen green beans to the pot.
  • Add diced tomatoes (and juice) and tomato sauce. Stir to combine.
  • Allow the vegetables in the pot to heat while you chop or shred 1/2 head of green cabbage. Add cabbage to the pot.
  • Add 1 bunch of chopped parsley.
  • Add 1/2 teaspoon paprika, 2 stems oregano, 1/4 teaspoon ground black pepper, and 2 Tablespoons of lemon juice. Stir to combine.
  • Add 1 qt vegetable broth, and 2 cups water. Give a good stir.
  • Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium-low and allow the pot to simmer until the cabbage and carrots are tender (approximately 20 minutes). Turn off the heat and add salt to taste.