STEP 1.Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat until the onions are soft.
STEP 2.While the onion and garlic are sautéing, peel and slice the carrots, chop the celery, and dice the bell pepper. Add the carrot, celery, and bell pepper to the pot. Continue to sauté as you measure the rest of the ingredients.
STEP 3.Add the diced tomatoes (with juices), tomato sauce, frozen green beans, chopped parsley, smoked paprika, oregano, thyme, and pepper. Continue to stir and cook while you chop the cabbage.
STEP 4.Chop the cabbage into 1-inch pieces. Add the cabbage to the pot along with the vegetable broth and stir to combine.
STEP 5.Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil. Once boiling, reduce the heat to medium-low and allow it to continue to simmer, stirring occasionally, for about 40 minutes or until the cabbage is to your desired tenderness.
STEP 6.Once the cabbage is tender, season the soup with salt, starting with ½ tsp and adding more to your liking. Finish the soup by adding the lemon juice and stirring to combine. Serve hot with crusty bread for dipping.
Nutrition value
277
calories per serving
9 g Fat39 g Protein6 g Carbs6 g FiberOther
Current Totals
9 g Fat
39 g Protein
6 g Carbs
6 g Fiber
MacroNutrients
Carbs
6 g
Protein
39 g
Fiber
6 g
Fats
Fat
9 g
Vitamins & Minerals
Calcium
310 mg
Iron
5 mg
Vitamin A
372 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
0 mg
Vitamin B9
119 mcg
Vitamin B12
0 mcg
Vitamin C
71 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
104 mg
Manganese
2 mg
Phosphorus
289 mg
Selenium
33 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
