In that case, you could add some ground beef or chicken, to make this a little heartier. Or just use the recipe as is, adding your favorite spices to amp it up. You don’t have to use the canned tomatoes (sometimes I omit them), and if you’d like a bit of a kick you could add curry, or chili powder and hot sauce!
Ingredients
½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can basil, oregano, garlic diced tomatoes (optional, you can make this soup without tomatoes)
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)
Instructions:
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add celery, onions, bell peppers, and carrots.
Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper, and salt (if using)
Taste broth and adjust seasoning if needed.
