1 tablespoon olive oil 1 small onion chopped 2 cloves garlic minced 2 carrots sliced 2 celery stalks sliced 1 small green cabbage chopped (or half of a large) 1 14.5 oz can diced tomatoes 4 cups vegetable or chicken broth 1 teaspoon salt plus more to taste 1/2 teaspoon black pepper 1 teaspoon paprika
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Heat olive oil in a large pot over medium heat.
Sauté the onions for 5 minutes until soft. Add garlic and cook for 30 seconds.
Add carrots and celery. Cook for another 3 to 4 minutes.
Stir in cabbage, tomatoes, broth, and seasonings.
Bring to a boil, then reduce to a simmer.
Simmer 30 to 45 minutes until vegetables are tender. Taste and adjust seasoning.
Calories: 57 kcal | Carbohydrates: 8 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 1 g | Cholesterol: 2 mg | Sodium: 755 mg | Potassium: 248 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 2766 IU | Vitamin C: 34 mg | Calcium: 51 mg | Iron: 1 mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.