Cabbage Soup
Servings: 10 servings
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 1 carrot chopped
- 4 garlic cloves minced
- 1 red bell pepper chopped
- 2 quarts 8 cups low-sodium chicken broth
- 1 can 28 oz diced tomatoes undrained
- 2 cups water
- 1 small head cabbage thinly sliced
- 1/2 tsp hot red pepper sauce optional
- 1 tbsp balsamic vinegar good quality
Instructions
- Heat a large saucepan or Dutch oven, over medium heat.
- Add oil, then onion and cook about five minutes until translucent.
- Stir in carrot, garlic, and then bell pepper. Cook until tender.
- Add broth, water, and cabbage. Bring to a boil, then simmer uncovered for about 20 minutes.
- When cabbage has been reduced a bit so there is more broth visible, add the balsamic vinegar and hot sauce.
- Season to taste with salt and pepper.
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