Another name for this Vegetable Soup could just be 'Healthy Soup'! Each ingredient works to create this yummy bowl of health benefits. Sometimes, I notice I didn't eat as many vegetables the past few days so I try to focus on making a vegetable-based meal that would give me at least 3 servings for the daily count. Vegetables have the ability to cure or improve many chronic diseases. They include a large amount of nutrients like potassium, fiber, vitamin A, E and C and helps maintain a healthy blood pressure. Onions specifically, are full of phytochemicals and vitamin C that help improve immunity. Raw onions are good for your heart because they lower the production of bad cholesterol. Carrots will benefit your eyes because of the large vitamin A content and improve your immune system. 'I love this soup from my head tomatoes and I hope you do too!'
- 4 Tablespoons olive oil
- 4 cloves of garlic, minced
- 1 white onion, chopped
- 5 carrots, chopped
- 1 green bell pepper, chopped
- 1 chunk of celery, chopped
- 10oz frozen green beans
- 24oz can organic diced tomatoes
- 8oz can organic tomato sauce
- 1/2 head green cabbage, shredded
- 1 bunch of Italian parsley, chopped
- 1 teaspoon of fresh thyme, chopped
- 1/2 teaspoon paprika
- 2 stems fresh oregano, chopped
- 1/4 teaspoon ground black pepper
- 2 Tablespoons lemon juice
- 1qt vegetable broth
- 2 cup of water
- Sea salt to taste
Add minced garlic and diced onion into a large soup pot along with olive oil. Sauté over medium heat until the onions are transparent and soft.
While the onions and garlic are cooking, chop 5 carrots, slice a chunk of celery, and dice 1 green bell pepper. Add the carrots, celery, bell pepper, as well as 10oz of frozen green beans to the pot.
Add diced tomatoes (and juice) and tomato sauce. Stir to combine.
Allow the vegetables in the pot to heat while you chop or shred 1/2 head of green cabbage. Add cabbage to the pot.
Add 1 bunch of chopped parsley.
Add 1/2 teaspoon paprika, 2 stems oregano, 1/4 teaspoon ground black pepper. and 2 Tablespoons of lemon juice. Stir to combine.
Add 1 qt vegetable broth, and 2 cups water. Give a good stir.
Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium-low and allow the pot to simmer until the cabbage and carrots are tender (approximately 20 minutes). Turn off the heat and add salt to taste.