Hearty Vegetable Soup With Cabbage & Sweet Potatoes
This Hearty Vegetable Soup is a warm and nourishing dish filled with colorful vegetables, including cabbage and sweet potatoes. Packed with flavor and nutrients, it's perfect for a cozy dinner or lunch.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
Ingredients
- 1 medium onion
- 2 cloves garlic
- 2 medium carrots
- 2 stalks celery
- 1 medium sweet potato About 8 ounces.
- ½ head green cabbage About 4 cups, chopped.
- 1 can diced tomatoes 15 ounces.
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- to taste teaspoon salt Or as desired.
- to taste fresh parsley For garnish (optional).
Instructions
- Begin by preparing all your vegetables: peel and dice the onion, garlic, carrots, and sweet potato. Chop the celery and cabbage.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, cooking for about 3-4 minutes until the onion is translucent.
- Add the carrots and celery to the pot. Sauté for another 5 minutes, stirring occasionally.
- Add the sweet potato, diced tomatoes (with juices), vegetable broth, thyme, oregano, black pepper, and salt. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let the soup simmer for about 25 minutes, or until the sweet potatoes are tender.
- Finally, stir in the chopped cabbage and allow it to cook for an additional 5-10 minutes until wilted and tender. Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley if desired.
Notes
You can customize this soup by adding other vegetables or beans. Consider incorporating spinach, kale, or any seasonal vegetables you prefer.
This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
For added protein, consider stirring in cooked beans or lentils.