Cabbage Veggie Soup

Are you ready for the EASIEST and arguably, the BEST soup I have ever had?

I honestly can’t figure out why this soup is so good. Which sounds weird, but very true. It’s ridiculously basic and nothing about it qualifies as “best ever” material.

And yet, somehow, it still tastes like nothing I’ve ever had.

It could be the addition of dill to a soup, because I don’t think I’ve ever done that before. Could be the cabbage-cause I’ve never put that in before either. Could it be that I didn’t let it simmer for an hour or two like my other soups?

This soup mystery may never be solved. But honestly, I don’t even care. Because as long as I have this crazy easy, super delicious soup in my life, I will be blissfully ignorant of why it’s so yummy. And hello? I don’t even like green cabbage! Huge thank you to my longest-running client for asking for more green cabbage dishes though and making this soup happen in the first place! I originally made it with chickpeas and was just as pleased with those results.

6 cups veggie broth

3 cups cooked white beans or chickpeas

3 cups thinly sliced green cabbage

2 1/2 cups chopped yellow onion

1 1/2 cups frozen organic corn

1 1/2 cups frozen green peas

1 1/2 cups diced carrot

1 cup chopped celery

6 cloves garlic, minced

2 tsp dried dill

2 tsp all purpose seasoning

Sea salt, black pepper and crushed red pepper to taste

• Over medium heat, saute onions in olive oil and crushed red pepper in a saucepan for about 10 minutes
• Add garlic and cook for a few more minutes, stirring frequently
• Add carrots and celery and cook for 5 more minutes
• Add all remaining ingredients, bring to a boil, and then let simmer uncovered for 15 minutes