Ingredients

The following ingredients have 6 Servings
  • 2 teaspoon extra-virgin olive oil (or 3 tbsp vegetable broth if you don’t cook with oil)
  • 2 ½ cups onion (diced)
  • 1 cup celery (chopped)
  • 2 cups carrots (sliced into thin coins)
  • 2 garlic cloves (minced)
  • 3 cups potatoes (diced)
  • 2 ½ cups tomatoes (chopped)
  • 5 cups green cabbage (chopped)
  • 3 cups kale (chopped (we used lacinato, aka dinosaur, kale))
  • 32 ounce vegetable broth
  • 2 cups water
  • 1 tablespoon apple cider vinegar
  • 2 teaspoon dried sage
  • 1 teaspoon ground caraway seeds
  • Salt and pepper to taste

Instruction

  • Heat a large soup pot on medium-high heat. When the pan is hot, add the olive oil or broth, then add the onions. Stir and cook for approximately 3 minutes, or until they begin to turn translucent and sweat.
  • Add the celery and carrots and stir well. Cook for 5 minutes, stirring occasionally. Add the garlic and stir. Cook for 3 minutes, stirring occasionally.
  • Add the broth and water, then add the potatoes and tomatoes and bring to a boil. Once the broth is boiling, reduce the heat to simmer and cook for 20 minutes.
  • Stir in apple cider vinegar, spices, and salt and pepper, then stir in the cabbage and kale and cook for another 15 minutes, or until the potatoes are fork tender.