Italian Cabbage and Carrot Soup
Prep time:
Cook time:
Total time:
- 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)
- Chop cabbage, carrots, parsley, and onions and add to dutch oven.
- Then add in one whole celery stalk, bay leaves, and one tomato halved.
- Add in tomato paste and spices.
- Then cover vegetables with water, put on lid and let simmer for a few hours.
- When ready to serve, remove halved tomatoes, celery stalk, and bay leaves. These are to flavor the broth.
Recipe by Healing and Eating at https://www.healingandeating.com/2014/11/italian-cabbage-carrot-soup.html
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