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Preparation time | 30 min |
Cooking Time | 1 h |
Ready In | 1 h 30 min |
Level of Difficulty | Easy |
Servings | 12+ |
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Info
Directions
- Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.
- Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the crushed tomatoes, chicken broth and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.
Cook’s Note
To speed up vegetable prep you can use a food processor fitted with the grater attachment. Add any liquid accumulated from the shredded vegetables to the soup along with the broth.
Ingredients
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