Dutch Oven Cabbage Vegetable Soup Recipe

Cooking Direction

• In a Dutch oven or large stockpot, heat olive oil over medium heat. Add the chopped onions and garlic to the pot and cook stirring regularly, for 3-5 minutes until the onions are translucent.
• To the Dutch oven, add the celery, cabbage, carrots, bell pepper, diced tomatoes, broth, salt, Italian seasoning, and black pepper and stir to combine.
• Bring to a boil then reduce heat to low and simmer for an additional 15 minutes or until all vegetables are tender.

Cooking Tips

• Add shallots along with the onion for more flavour.
• Roast the garlic or use black garlic instead to include a different deeper flavour.

Serving and Storage

• Serve with crackers, bread, or cornbread.
• This recipe freezes beautifully for up to 6 months. Simple store in single-serving freezer storage containers that are labeled and dated. To reheat, thaw overnight in the refrigerator and heat in 30-second increments in the microwave.