Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 ½ cups)
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 green bell pepper, seeded and chopped
  • 1 large head green cabbage, cored and shredded (about 8 cups)
  • 8 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained (411 grams)
  • 1 (15 ounce) can kidney beans, rinsed and drained (425 grams)
  • 1 teaspoon dried oregano (5ml)
  • 1 teaspoon dried basil (5ml)
  • ½ teaspoon smoked paprika (2.5ml)
  • Salt and freshly ground black pepper, to taste
  • 1-2 tablespoons apple cider vinegar (15-30 ml)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a large stockpot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, carrots, celery, and bell pepper; cook for another 5 minutes, stirring occasionally, until slightly softened.
  2. Stir in shredded cabbage, vegetable broth, and diced tomatoes. Bring to a simmer.
  3. Add oregano, basil, and smoked paprika. Season with salt and pepper. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the cabbage is tender.
  4. Stir in kidney beans and cook for another 5 minutes to heat through.
  5. Stir in apple cider vinegar (or lemon juice) to taste. This brightens the flavor.
  6. Ladle soup into bowls and garnish with fresh parsley. Serve hot.