Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large (200g) yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 medium head (1kg) green cabbage, shredded into 1-inch ribbons
  • 3 large (180g) carrots, sliced into rounds
  • 2 medium (240g) green or red bell peppers, chopped
  • 3 stalks (120g) celery, sliced
  • 2 cups (150g) fresh green beans, trimmed and halved
  • 8 cups (1.9L) low-sodium vegetable broth
  • 1 can (28oz / 800g) crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp red pepper flakes
  • 2 tbsp apple cider vinegar
  • sea salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a large 6 quart stockpot over medium heat. Add the diced onion, sliced celery, and chopped bell peppers. Sauté for 5-7 minutes until the onions are translucent and the peppers have softened slightly.
  2. Stir in the minced garlic and grated ginger, cooking for 60 seconds until the kitchen smells incredibly fragrant. Note: Don't let the garlic brown, as it will turn bitter.
  3. Add the sliced carrots and green beans to the pot. Toss with the aromatics for 2 minutes until the carrots look vibrant and are lightly coated in oil.
  4. Pour in the vegetable broth and the crushed tomatoes with all their juices. Ensure you scrape the bottom of the pot to release any flavorful browned bits.
  5. Add the shredded cabbage, oregano, smoked paprika, and red pepper flakes. The pot will look very full, but the cabbage will wilt down significantly.
  6. Bring the mixture to a rolling boil over medium high heat. You'll see the tomatoes starting to foam slightly; this is normal.
  7. Reduce the heat to low, cover the pot with a tight fitting lid, and simmer for 20-25 minutes until the cabbage and carrots are tender when pierced with a fork.
  8. Check the Cabbage FatBurning Soup for doneness. The cabbage should be translucent and soft but not falling apart into a puree.
  9. Remove the pot from the heat. This is the magic moment where the heat is high enough to incorporate the final acid but low enough not to cook it off.
  10. Stir in the apple cider vinegar and season with sea salt and cracked black pepper to taste. Taste it carefully and adjust the salt — sometimes a little extra salt makes the ginger pop. The Coziest Kettle Rustic Cabbage and Potato Soup — Forget watery slop This Hearty Cabbage and Potato Soup recipe elevates comfor...Easy Cabbage Roll Soup Unstuffed Comfort in a Bowl — Craving a hug in a bowl This easy Cabbage Roll Soup has all the flavors of cl...Quick Nourishing Chinese Vegetable Soup with Umami Broth — Whip up this easy Chinese Vegetable Soup recipe featuring a deeply savoury sh... $img_2$