rock Pot Vegetable Soup

Ingredients

• 1 small green cabbage, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, sliced

• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes (with  juice)

• 6 cups vegetable or  chicken broth
• 2 tbsp  olive oil
• 1 tsp paprika
• 1 tsp dried oregano

• 1 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

Instructions

Prepare the vegetables: Wash and chop all vegetables as needed.

Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until fragrant (about 2–3 minutes).

Cook the vegetables: Add carrots, celery, and cabbage to the pot. Stir well and cook for another 5 minutes.

Add liquids and seasonings: Pour in the broth and diced tomatoes (with juice). Stir in paprika, oregano, thyme, salt, and pepper.

Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20–30 minutes, or until the vegetables are tender.

Serve: Ladle into bowls, garnish with fresh parsley, and enjoy!

Read more on next page