Ingredients
Scale
- 3 cups Beef Broth
- 1 tsp Thyme, fresh
- 3 tsp Garlic, minced
- Salt and Pepper if desired
- 2 tbsp Olive Oil
- 1 tbsp Tomato Paste
- 2 small Yellow Onions, diced
- 1 head Cabbage, medium, chopped
- 1 cup Tomatoes, diced
- 3 stalks celery, sliced
- 1 Red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
Instructions
- In a large Dutch oven, heat the Olive oil over medium heat.
- Toss in the onions, all the bell peppers, and the tomatoes.
- Cook on medium high heat for 4 to 6 minutes.
- Add in the Garlic, Thyme, salt and pepper, and the Tomato paste.
- Stir to combine.
- Continue to cook for an additional 2 minutes before adding the broth.
- Add in the 3 cups Beef Broth.
- Add in the chopped cabbage.
- Increase the heat until it comes to a boil.
- Reduce the heat to low.
- Simmer for 15 to 20 minutes.
- Serve and enjoy!
Notes
- Adjust seasoning to taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 8g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg