Dutch Oven Vegetable Cabbage Soup

#Cabbagesoup #Vegetablesoup #Vegetariansoup

So you wanna make some badass vegetable soup? Are you looking for something to keep you full and warm during the winter months? Do you have vegetarian or vegan friends and wanna make them some something filling and full or flavor? Well we got you.

You gonna need
2 tbsp. extra-virgin olive oil @.05
1 large onion, chopped @.87
2 carrots, chopped @.25
2 stalks celery, minced @.45
1/2 tsp. chili powder @.05
Kosher salt @.03
1 (15-oz.) can black beans @$1.00
2 cloves garlic, minced @.05
1 tsp. thyme @.03
4 c. low-sodium vegetable broth @@1.50
4 c. water
1/2 large head cabbage @$1.55
1 (15-oz.) can chopped fire-roasted tomatoes @.98
Pinch red pepper flakes @.05
2 tbsp. freshly chopped parsley @.70
Total
@$7.50
Feeds like a lot man.. 6-8 depends on how much soup you doling out.
DIRECTIONS
1. In a large pot (or dutch oven) over medium heat, heat olive oil. Add onion, carrots, and celery, and season with salt, pepper, and chili powder. Cook, stirring often, until vegetables are soft, 5 to 6 minutes. Stir in beans, garlic, and thyme and cook until garlic is fragrant, about 30 seconds. Add broth and water, and bring to a simmer.
2. Stir in tomatoes and cabbage and simmer until cabbage is wilted, about 6 minutes.
3. Remove from heat and stir in red pepper flakes, and parsley. Season to taste with salt and pepper. Garnish with more parsley, if using.

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