Ingredients:

  • 1 large Yellow Onion, diced (approx. 150g)
  • 3 cloves Garlic, minced
  • 2 stalks Celery, sliced (approx. 100g)
  • 1 Poblano Pepper, chopped (approx. 120g)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 small head Green Cabbage, chopped into 1-inch pieces (approx. 700g)
  • 2 large Carrots, sliced into rounds (approx. 150g)
  • 1 cup Green Beans, trimmed and cut (approx. 100g)
  • 1 can (14.5 oz) Diced Tomatoes, no salt added
  • 8 cups Beef or Chicken Bone Broth
  • 1 tsp Dried Oregano
  • 1 tsp Smoked Paprika
  • 0.5 tsp Red Pepper Flakes
  • 2 tbsp Lemon Juice
  • 1 bunch Fresh Parsley, chopped
  • 0.5 tsp Salt
  • 0.5 tsp Black Pepper

Instructions:

  1. Heat the extra virgin olive oil in a large pot over medium heat. Add the diced onion, celery, and poblano pepper. Sauté for 5-7 minutes until the vegetables 'sweat' and the onions become translucent.
  2. Add the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
  3. Stir in the chopped cabbage, carrots, and green beans. Pour in the diced tomatoes (with juice) and the beef or chicken bone broth.
  4. Add the oregano, smoked paprika, and red pepper flakes. Season with salt and black pepper.
  5. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the cabbage and carrots are tender.
  6. Turn off the heat. Stir in the lemon juice and fresh parsley. Adjust seasoning to taste and serve hot.