Ingredients:

  • 2 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 2 medium (120g) carrots, sliced into rounds
  • 2 stalks (60g) celery, sliced
  • 1 small (450g) green cabbage, chopped into 1-inch pieces
  • 2 medium (300g) Yukon Gold potatoes, cubed
  • 1 can (400g) fire-roasted diced tomatoes
  • 6 cups (1.4L) vegetable broth (low sodium)
  • 1 tsp dried Italian seasoning
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup (10g) fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat in a large pot. Add the onion, carrots, and celery, and sauté for 5–7 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the garlic and Italian seasoning, cooking for 60 seconds until the garlic smells fragrant but hasn't turned brown.
  3. Stir in the cubed potatoes and fire-roasted tomatoes with their juice. Pour in the vegetable broth and add the bay leaf.
  4. Increase heat to bring the liquid to a gentle boil, then reduce to low. Cover and simmer for 12–15 minutes until the potatoes are fork tender.
  5. Stir in the chopped cabbage and simmer uncovered for another 8–10 minutes until the cabbage is tender but still holds its shape.
  6. Remove the bay leaf. Turn off the heat and stir in the lemon juice, salt, pepper, and fresh parsley.