Italian Cabbage and Carrot Soup
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ¾ head of napa cabbage (I prefer the leafier ends)
  • 10 chopped carrots
  • 1 tsp of ground thyme
  • 1 stalk of celery
  • ½ chopped white onion
  • 2 tbsp of tomato paste
  • 2 fresh bay leaves
  • 1 tomato halved
  • ½ cup of chopped parsley
  • water (enough to cover vegetables)
Instructions
  1. Chop cabbage, carrots, parsley, and onions and add to dutch oven.
  2. Then add in one whole celery stalk, bay leaves, and one tomato halved.
  3. Add in tomato paste and spices.
  4. Then cover vegetables with water, put on lid and let simmer for a few hours.
  5. When ready to serve, remove halved tomatoes, celery stalk, and bay leaves. These are to flavor the broth.
Nutrition Information
Serving size: 4-6
Recipe by Healing and Eating at https://www.healingandeating.com/2014/11/italian-cabbage-carrot-soup.html