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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | head | Cabbage | 1 | cup, diced | celery | 1 | cup, chopped | Onion | 1 | cup, chopped | Carrots | 1 | cup, chopped | green pepper | 2 | cloves | garlic minced | 4 | cups | chicken broth (GLUTEN FREE) | 1 | can (15 oz) | Diced Tomatoes with juice | 1 | teaspoon | oregano | 1 | teaspoon | basil | 1/2 | teaspoon | cayenne pepper | 1/8 | teaspoon | salt, to taste | 1/8 | teaspoon | pepper, to taste |
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Steps
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Sequence
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Step
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| | 1 | Heat 2-3 tablespoons of olive oil in a large pot over medium heat. Add celery, onions, bell peppers, and carrots.
Saute until slightly tender. | | 2 | Stir in garlic | | 3 | Pour in broth. | | 4 | Stir in tomatoes and cabbage. | | 5 | Bring to a boil and then reduce heat. | | 6 | Cook until cabbage is tender. | | 7 | Stir in oregano, basil, cayenne pepper, black pepper | | 8 | Taste soup and adjust seasoning to your taste if needed. |
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