Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1/2 medium head of green cabbage, shredded or chopped
  • 2 medium russet potatoes, peeled and cubed
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes with juices
  • 8 cups vegetable broth
  • 1 tsp dried Italian seasoning
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lemon juice or apple cider vinegar
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Warm the olive oil over medium heat in a Dutch oven or large stockpot. Add the diced onion, sliced carrots, and chopped celery. Sauté for 7–10 minutes until the onions are translucent and the carrots have a slight golden hue.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Add the shredded cabbage to the pot and stir for 3–5 minutes until it begins to wilt and soften.
  4. Pour in the vegetable broth, diced tomatoes, cubed potatoes, green beans, Italian seasoning, salt, and pepper.
  5. Bring the liquid to a boil, then immediately reduce heat to low. Cover and simmer for 20 minutes, or until the potatoes are fork-tender.
  6. Remove the pot from the heat. Stir in the lemon juice (or vinegar) and the chopped fresh parsley.