Hearty vegetable cabbage soup made with herbs, tomatoes, carrots, green beans, and a bright splash of vinegar or lemon.

Scale

1/4 cup water or 1 tablespoon olive oil

1 medium onion, diced

2 garlic cloves, minced (optional)

2 large carrots, peeled and sliced

2 celery sticks, sliced

2 Tablespoons Italian seasoning

1 can (28oz) diced tomatoes with juices

1 medium potato or 6 baby, diced

1 1/2 cups green beans, sliced

1 head green cabbage, cored and chopped

5–6 cups low-sodium vegetable broth

salt + pepper, to taste

splash of balsamic or white wine vinegar or lemon juice

1. Heat water or oil in large pot. Add carrots, celery, onions, and garlic. Saute 4 minutes.

2. Add herbs and stir 1 minute.

3. Add green beans, tomatoes, potatoes, cabbage, and broth. Cover and bring to boil.

4. Remove lid, stir, cover again, and simmer 20–30 minutes.

5. Add water if needed and season with salt and pepper. Add vinegar or lemon.

Use baby potatoes or one medium potato. Add extra vegetables if desired. Adjust herbs for flavor.