-Yellow Onion -Garlic -Olive oIl -Carrots -Celery -Green Bell Pepper -Diced Tomatoes -Tomato Sauce -Frozen Green Beans
-Parsley -Smoked Paprika -Dried Oregano -Dried Thyme -Pepper -Cabbage -Vegetable Broth -Salt -Lemon Juice -
Start by mincing garlic and dicing an onion. Add them both to a large soup pot with olive oil. Sauté over medium heat until the onions are soft and translucent.
While the onion and garlic are sautéing, peel and slice carrots, slice celery, and dice green bell pepper. Add the carrots, celery, and bell pepper to the pot. Continue to sauté over medium.
Add diced tomatoes, tomato sauce, frozen green beans, parsley, smoked paprika, oregano, thyme, and pepper. Stir to combine.
Chop cabbage into one-inch pieces. Add the chopped cabbage to the pot along with vegetable broth.
Stir, place a lid on top, and turn the heat up to medium-high. Allow to come to a boil, then reduce heat to medium-low. Let the soup simmer, stirring occasionally, for about 40 minutes, or until the cabbage is to your desired tenderness.
Once the cabbage is tender, season the soup with salt, starting with 1/2 teaspoon, then adding more to taste. Next, add lemon juice, which really helps brighten the flavors.