1largesprig thymeor 1 teaspoon dried thyme; sub with your favorite herbs
1/2lemonjuiced
salt and pepper, to taste
freshly chopped parsleyfor garnish (optional)
Instructions
Heat the olive oil in a Dutch oven or large pot over medium heat. Add the leeks, carrots and celery and cook for 5-6 minutes until softened. Add the garlic and cook for 30 seconds more.
1 tablespoon olive oil, 2 large leeks, 2 medium carrots, 2 stalks celery, 3 cloves garlic
Add the cabbage, tomatoes, vegetable stock and thyme to the pot and stir well. Bring to a boil, then the reduce the heat to medium low and simmer for 15 minutes or until the vegetables are tender.
4 cups chopped cabbage, 15 ounces fire roasted diced tomatoes, 6 cups vegetable stock, 1 large sprig thyme
Remove from heat and remove the thyme sprig. Stir in the lemon juice and season with salt and pepper to taste. Garnish with freshly chopped parsley or additional thyme leaves as desired. Enjoy!
1/2 lemon, salt and pepper, to taste
Notes
Pro tip: Prep the vegetables up to 1-2 days in advance to make this recipe go even more quickly.
See my post on cabbage recipes for instructions on how to cut cabbage.
Store cabbage soup for up to 5 days in the refrigerator or freeze for up to 3 months.