Cabbage Soup

Instructions:

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute.
2. Add Vegetables: Stir in the carrots, celery, and potato. Cook for 5-7 minutes, until the vegetables begin to soften.
3. Combine Ingredients: Add the chopped cabbage, diced tomatoes (with their juice), vegetable or chicken broth, green beans, bay leaf, thyme, paprika, salt, and pepper. Stir to combine.
4. Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until all vegetables are tender.
5. Adjust Seasoning: Taste the soup and adjust the seasoning as needed. If desired, stir in the vinegar for a touch of acidity and brightness.
6. Serve: Remove the bay leaf before serving. Garnish with fresh parsley if desired.

Tips:

• Vegetable Variations: Feel free to add other vegetables you have on hand, such as bell peppers, zucchini, or mushrooms.
• Protein Add-ins: For a heartier soup, you can add cooked chicken, sausage, or beans.
• Make Ahead: This soup keeps well in the refrigerator for up to 5 days and can be frozen for up to 3 months. Just be sure to let it cool completely before freezing.
• Flavor Boost: For extra flavor, you can add a splash of hot sauce or a sprinkle of Parmesan cheese when serving.

Enjoy your comforting and nutritious cabbage soup!