Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 medium head of green cabbage, shredded or chopped
  • 2 medium gold potatoes, cubed into 1/2 inch pieces
  • 1 can diced tomatoes, fire-roasted
  • 8 cups vegetable broth
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tbsp lemon juice
  • salt to taste
  • black pepper to taste
  • fresh parsley for garnish

Instructions:

  1. Heat the olive oil over medium heat in a 6-quart stockpot. Add the diced onion, sliced carrots, and chopped celery. Sauté for 6-8 minutes until the onions are translucent and carrots begin to soften.
  2. Stir in the minced garlic, dried oregano, and smoked paprika, cooking for 60 seconds until fragrant.
  3. Pour in the diced tomatoes and their juices, scraping the bottom of the pot to release the browned bits.
  4. Add the cubed potatoes and shredded cabbage. Pour in the vegetable broth and stir gently to combine.
  5. Bring the mixture to a rolling boil, then immediately reduce heat to low. Cover and simmer for 20-25 minutes, or until potatoes are fork-tender.
  6. Turn off the heat. Stir in the lemon juice and season with salt and black pepper to taste. Garnish with fresh parsley before serving.