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Vegetable Cabbage Soup

Lauren Miyashiro
  • 30 minutes
  • Serves 6

INGREDIENTS

4 cups

Chicken, low-sodium

2

Carrots

2

stalks Celery

2 cloves

Garlic

1/2

Head cabbage, large

1

Onion, large

2 tbsp

Parsley

1 tsp

Thyme, leaves

1 15 ounce can

Tomatoes, fire-roasted

1 15 ounce can

White beans

1

Black pepper, Freshly ground

1/2 tsp

Chili powder

1

Kosher salt

1 pinch

Red pepper flakes

2 tbsp

Olive oil, extra-virgin

2 cups

Water