Ingredients:

  • 1 large onion, diced (150g)
  • 4 cloves garlic, minced (20g)
  • 3 stalks celery, sliced (120g)
  • 3 medium carrots, sliced (180g)
  • 1 tbsp olive oil (15ml)
  • 1 head green cabbage, chopped (900g)
  • 2 green bell peppers, chopped (300g)
  • 1 can (28 oz / 794g) crushed tomatoes
  • 8 cups (1.9L) low-sodium vegetable broth
  • 1 can (14.5 oz / 411g) diced tomatoes
  • 1 tsp dried oregano (5g)
  • 1 tsp dried basil (5g)
  • 1/2 tsp salt (3g)
  • 1/2 tsp black pepper (3g)
  • 1 tbsp lemon juice (15ml)

Instructions:

  1. Heat the olive oil in a large stockpot over medium heat. Listen for a light sizzle before adding your veggies.
  2. Add the diced onion, minced garlic, sliced celery, and sliced carrots. Stir frequently for 5-7 minutes until onions become translucent. Note: Don't let the garlic brown too quickly or it will turn bitter.
  3. Stir in the chopped cabbage and bell peppers. Coat them in the sautéed aromatics until they start to soften slightly.
  4. Pour in the vegetable broth, crushed tomatoes, and diced tomatoes. Add oregano, basil, salt, and black pepper. The aroma should now be rich and herbal.
  5. Bring the mixture to a rolling boil. Note: This means the liquid is bubbling vigorously even when stirred.
  6. Immediately reduce heat to low. Cover with a tight fitting lid.
  7. Simmer for 25-30 minutes until the cabbage is tender. Check it at 25 mins; it should be soft but still have a slight bite.
  8. Turn off the heat and stir in the lemon juice. Note: Adding this at the end prevents the acid from boiling off, keeping the flavor sharp.