Simple and delicious vegetable soup packed with nutritious veggies will keep you warm on cooler nights!
- Large pot
- 1.5 lbs Little Potatoes
- 1 lb carrots, diced
- 2 onions, diced
- 8 oz button mushrooms, cubed
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 1 cup napa cabbage, roughly chopped
- 8 cups broth
- 1 Tbsp tomato paste
- 2 bay leaves
- 10 sprigs fresh thyme, left on stalks
- 10 sage leaves, left on stalks
- 1 pinch cayenne
- (To taste) salt and pepper
- (To taste) fresh parsley
- (To taste) olive oil
In a large pot, add a tablespoon of oil or two and set over medium-high heat. When hot, add in the onions, carrots, and celery. Cook for about five minutes.
Stir in garlic and cook for another minute.
Add the tomato paste and cook for another three minutes, stirring often. Add in all the remaining ingredients except for the potatoes and parsley.
Bring to a boil, leave uncovered, and simmer for 30 minutes. Add potatoes and simmer for another hour.
Remove fresh herbs (that is why we keep them on the stems!) Pour into bowls and serve with fresh parsley!