Ingredients

• Olive oil – don’t use another type of oil, it won’t taste as good.

• Cabbage – stick with the standard green cabbage here. Napa cabbage would wilt too much.

• Carrots – you don’t need to peel carrots before chopping, but do scrub and rinse clean l if skipping that step.

• Celery – slice somewhat thin so it ends up tender by the time the other veggies are done.

• Yellow onion – what would we do without this staple ingredient? It adds so much flavor. The yellow variety will taste best here.

• Bell pepper – I like to stick with red bell pepper since it has the most ripened flavor of all the varieties.

• Garlic – use freshly chopped garlic for best flavor.

• Green Beans – frozen green beans will work great as well.

• Canned petite diced tomatoes – fire roasted tomatoes will taste great too.

• Low-sodium vegetable broth.

• Italian seasoning – wanting to make your own blend? You could also just use 3/4 tsp oregano, 3/4 tsp basil and 1/2 tsp thyme.

• Parsley – this adds nice vibrant color and light fresh flavor at the end.

 

INSTRUCTIONS

 

• 1. Sauté mirepoix veggies: olive oil in a large pot over medium-high heat, add the onions, carrots and celery then sauté 6 minutes. Add in the garlic and sauté 1 minute longer.

• 2. Stir in remaining vegetables, broth and seasonings: stir in cabbage, bell pepper, tomatoes, green beans, broth, Italian seasoning and season with salt and pepper to taste.

• 3. Boil then let simmer: Bring the mixture to a boil then reduce heat to medium-low, cover and simmer until veggies are tender, about 15 minutes.

• 4. Finish with parsley: Stir in parsley and serve warm.