Ingredients:

  • 1 large yellow onion, diced (approx. 200g)
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced thin (approx. 100g)
  • 1 green bell pepper, deseeded and chopped
  • 1 large head of green cabbage, shredded (approx. 900g)
  • 3 large carrots, sliced into rounds (approx. 150g)
  • 1 can (28 oz) diced tomatoes, no salt added
  • 1 cup fresh green beans, trimmed and cut (approx. 125g)
  • 8 cups low-sodium vegetable stock
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp red pepper flakes
  • 0.5 lemon, juiced
  • Fresh parsley for garnish

Instructions:

  1. Prep the aromatics. Dice your 200g onion and mince the 3 garlic cloves.
  2. Sweat the base. In your large pot, cook the onion and celery over medium heat for 5 minutes. Note: Use a splash of stock if they start to stick.
  3. Bloom the spices. Add the garlic, tomato paste, oregano, paprika, and red pepper flakes. Cook for 2 minutes until fragrant and the paste turns brick red.
  4. Add the sturdy veggies. Toss in the 150g of carrots and the chopped green bell pepper.
  5. Liquid gold. Pour in the 28 oz can of tomatoes (with juices) and the 8 cups of vegetable stock.
  6. The cabbage mountain. Add the 900g of shredded cabbage. Stir gently until the leaves start to wilt into the broth.
  7. Simmer it down. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes.
  8. Final additions. Add the 125g of green beans and simmer for another 10 minutes until the beans are bright green and tender.
  9. The bright finish. Turn off the heat and stir in the juice of half a lemon and fresh parsley.
  10. Adjust seasoning. Taste the broth — if it feels flat, add another squeeze of lemon or a pinch of black pepper.