Cabbage Vegetable Soup

Ingredients

• ¼ cup extra-virgin olive oil
• 1 large yellow onion, chopped (about 1 ¾ cups)
• 2 large carrots, chopped (about 1 ½ cups)
• 3 celery stalks, diced (about 1 ¼ cups)
• ½ teaspoon fine salt, divided
• 3 garlic cloves, pressed or minced
• 1 teaspoon dried oregano
• 1 small or ½ medium green cabbage, chopped (about 6 cups)
• 15 ounces crushed or diced tomatoes
• 4 cups water, more as needed
• ¼ cup chopped fresh flat-leaf parsley or dill
• 1 to 2 tablespoons lemon juice or apple cider vinegar, to taste
• Freshly ground black pepper, to taste

Instructions

1. Warm the oil in a large pot over medium heat. Add the onion, carrot, celery and ¼ teaspoon of the salt. Cook until the veggies are tender, stirring often, about 5 to 8 minutes.
2. Add the garlic, oregano, and another ¼ teaspoon salt. Cook until fragrant while stirring constantly, about 1 minute.
3. Increase the heat to medium-high and add the cabbage. Cook for 5 minutes, while stirring frequently.
4. Pour in the water and tomatoes (add 1 more cup of water if you want a more brothy soup). Bring the mixture to a simmer and cook, uncovered, until the veggies are nicely tender, about 15 minutes.
5. Remove the pot from the heat and stir in the fresh herbs, 1 tablespoon lemon juice or vinegar, and about 10 twists of freshly ground pepper. Taste, and adjust as necessary—add up to 1 more tablespoon lemon juice or vinegar for more zing, another ¼ teaspoon salt for more overall flavor, or more black pepper. Serve in bowls. Leftovers keep well in the refrigerator for up to 5 days, or in the freezer for up to 6 months.