Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 2 medium gold potatoes, cubed
  • 2 cups chopped cabbage or kale
  • 1 cup frozen peas or corn
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 8 cups vegetable broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tbsp lemon juice or apple cider vinegar
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium heat in your large pot. Add the diced onion, sliced carrots, and sliced celery. Stir occasionally for 5-7 minutes until the onions are translucent and carrots have softened slightly. Note: Don't rush this; you're building the flavor base.
  2. Add the minced garlic and tomato paste to the pot. Stir for 60 seconds until the garlic is fragrant and the paste turns a deep mahogany color. Note: This is where that rich, savory depth comes from.
  3. Pour in the vegetable broth and diced tomatoes with their juices. Stir in the dried thyme and dried oregano. Bring the mixture to a rolling boil, then immediately reduce heat to low.
  4. Add the cubed potatoes to the simmering broth. Simmer for 10-12 minutes until the potatoes offer a slight resistance when pierced with a fork. Note: If they're too soft now, they'll disintegrate in the next step.
  5. Stir in the chopped cabbage (or kale) and frozen peas (or corn). Cook for an additional 5 minutes until the greens are vibrant and tender.
  6. Remove the pot from heat and stir in the lemon juice or apple cider vinegar.
  7. Season with salt and black pepper to taste. The broth should taste bright and balanced, not just salty.