cabbage soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 8 cups vegetable broth
• 1 head cabbage, shredded
• 1 (15 ounce) can diced tomatoes, undrained
• 1 cup pearl barley, rinsed
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. Add garlic and cook for 1 minute more.
4. Pour in vegetable broth and bring to a boil.
5. Add shredded cabbage, diced tomatoes, pearl barley, thyme, and black pepper.
6. Reduce heat to low, cover, and simmer for 45-60 minutes, or until pearl barley is tender.
7. Season with salt to taste.

Notes

• For a richer flavor, add 1 tablespoon of tomato paste when sautéing the vegetables.
• To add protein, include cooked chicken, sausage, or beans.
• This soup tastes even better the next day, so it's great for meal prepping.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• To thicken the soup, mash a small amount of the cooked cabbage with a fork.