This soup is a staple of much of the world, but it deserves a place at the American table. It is a low-carb, healthy soup that is easily made vegetarian or vegan with the substitution of vegetable broth for the chicken broth. I’ve successfully lost weight by keeping a bowl of this in the refrigerator, and reheating anytime.
Made with low-carbohydrate vegetables, it is very easily metabolized for those with diabetic restrictions. And don’t feel restricted to the ingredient list; like other recipes on Eating Plebian, this one welcomes substitutions and additions with whatever is in your veggie bin or crisper drawer. If you wish to maintain the lower-carb version, then avoid potatoes, rice, certain legumes and anything with a high starch content. But honestly, you won’t miss it.
Special Equipment:
Large pot or saucier, vegetable peeler
Ingredients:
- 1 large onion, chopped
- 2 medium carrots, peeled and sliced
- 3 stalks celery, chopped
- 2-4 cloves garlic, minced
- 2 bell peppers, any color (I used one green and one orange in this example), seeded and chopped
- 1/2 medium cabbage, cored and chopped
- 6 to 8 cups low sodium chicken or vegetable broth
- 3 Tbsp filtered or refined olive oil
- 3 bay leaves
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/2 tsp salt (more or less to taste)
- 1/2 tsp freshly ground black pepper (more or less to taste)
Directions:
Prepare your vegetables and components beforehand, and group them with your mise en place (Note: “Mise En Place,” -French, meaning “Everything in it’s place,” just a general preparation for cooking something) with the onion, carrots and celery in one bowl, the peppers in a second, and the cabbage in a third, as cooking times vary with each group of vegetables.
Preheat your pot or saucier on medium heat.
Add the oil to the post and place the onion, carrot and celery (this vegetable combination is referred to as a “Mirepoix,” pronounced ‘meer-PWAH’) to sauté for 2 to 3 minutes, stirring frequently, until the onions begin to turn translucent.
Add the bell peppers and the garlic, stir to combine, and continue the sauté for another 2 to 3 minutes.
When the garlic becomes fragrant, add 6 cups of the broth, the oregano, salt, pepper, thyme and bay leaves. Stir, and after achieving a boil, lower the burner temperature to medium-low. Allow to simmer for 20 minutes.
Add the cabbage to the pot and add enough remaining broth to just cover the cabbage. Add more during cooking to keep the vegetables covered. Stir occasionally.
Adjust the seasonings as needed, then serve.
Serves 6
