Cabbage Soup

Ingredients:

1 little head of cabbage, shredded
2 carrots, sliced
2 celery stalks, chopped
1 onion, diced
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
6 glasses vegetable or chicken broth (low-sodium)
1 teaspoon olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Optional: Extra vegetables like chime peppers, zucchini, or spinach

Instructions:

In a huge pot, warm olive oil over medium warm. Include diced onion and minced garlic, sauté until fragrant.
Add cut carrots, chopped celery, and any other vegetables you select to incorporate. Sauté for many minutes until somewhat softened.
Pour within the diced tomatoes and their juice, and blend to combine.
Add destroyed cabbage to the pot and blend well.
Pour within the vegetable or chicken broth, and season with dried thyme, dried oregano, salt, and pepper.
Bring the soup to a bubble, at that point decrease the warm to moo and stew for approximately 20-25 minutes or until the vegetables are tender.

Adjust flavoring to taste and serve hot.

Nutritional Data (inexact, per serving):

Please note that these values are common gauges and can shift based on particular fixings and serving sizes.For exact wholesome data, it’s best to calculate based on the particular items you use.
Calories: Roughly 80-100 calories per serving (1 cup)
Protein: Around 3-5 grams per serving
Carbohydrates: Roughly 15-20 grams per serving
Fat: Around 2-3 grams per serving
This cabbage soup may be a low-calorie and nutritious choice. You’ll be able customize the formula by including your favorite vegetables and altering the seasonings to suit your taste