Ingredients
– 1 medium head of cabbage, chopped
– 2 large carrots, diced
– 1 large onion, chopped
– 2 stalks of celery, diced
– 4 cloves of garlic, minced
– 6 cups vegetable or chicken broth
– 1 can (14.5 oz) diced tomatoes, undrained
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
Equipment Needed
– Large soup pot or Dutch oven
– Wooden spoon or silicone spatula
– Knife and cutting board
– Measuring cups and spoons
– Ladle for serving
Step-by-Step Instructions
To start, I like to heat a tablespoon of olive oil in my large soup pot over medium heat. Once the oil shimmers, I add the chopped onion, carrots, and celery—the holy trinity of flavor! The veggies sizzle gently as I stir them together, allowing them to soften and caramelize for about five minutes. The fragrant aroma fills my kitchen, coaxing the family to sneak a taste. After that, I toss in the minced garlic, stirring for another minute since I love the raw garlic smell that permeates through the air. (See the next page below to continue steps…)