Ingredients
Scale
- 1–2 tablespoons olive oil
- 1 yellow onion, diced
- 2 sticks of celery, sliced
- 4 carrots, peeled and sliced
- 3 cloves garlic, minced
- 1/2 teaspoon black pepper, plus more to taste
- 2 teaspoons fresh thyme
- 2 teaspoons caraway seeds (optional, but strongly recommended)
- 2 cups gold potatoes, peeled and diced
- 10–12 cups green cabbage, chopped into 1” pieces
- 1 (14.5 ounce) can crushed tomatoes
- 8 cups low-sodium vegetable broth or 4 cups broth and 4 cups water
- Salt and pepper to taste
Instructions
- Warm olive oil in a large pot over medium heat.
- Add onion, celery, and carrots; sauté for 3 to 5 minutes until softened.
- Incorporate garlic, black pepper, thyme, and caraway seeds; sauté for an additional minute.
- Add potatoes, cabbage, crushed tomatoes, and vegetable broth; stir well.
- Bring to a boil; reduce heat and simmer for 12 to 15 minutes until cabbage is tender.
- Season with salt and pepper; serve warm with fresh black pepper on top.
Notes
Use fresh ingredients for the best flavor.
Adjust soup consistency by adding more broth or water if too thick.
Taste and adjust seasonings according to preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Calories: 150
- Sugar: 4
- Sodium: 500
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 8
- Protein: 4
- Cholesterol: 0