"This Cabbage Soup recipe is a bright, flavorful veggie medley in a fire roasted tomato broth. It’s healthy, hearty and comforting, too!..."
INGREDIENTS
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2 tablespoons extra virgin olive oil
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1 small yellow onion, (diced)
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1 small green bell pepper, (cut into cubes)
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1 small orange bell pepper, (cut into cubes)
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1 large carrot, (cut into thin coins)
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¾ teaspoon salt, (add more or less (or to taste))
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½ teaspoon fresh ground black pepper
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3 cloves garlic, (minced)
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¼ cup chopped fresh parsley
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5 cups chopped cabbage, ((about 1/2 head of a cabbage))
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2 tablespoons tomato paste
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1 can (14.5 ounces) chopped fire roasted tomatoes, (undrained)
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1 teaspoon Italian seasoning
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6 to 8 cups low sodium vegetable broth, (you can also use chicken broth or beef broth)
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2 bay leaves
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1 small zucchini, (sliced and cut into half moons)
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2 cups broccoli florets