Loaded Vegetable Soup

You need to wrap your arms around this hearty pot of vegetable ecstasy. Each wholesome bowl is brimming with cabbage, carrots, celery, and onions, simmered in a rich, tomato-based broth. If you like vegetables (and even if you don't), you will worship this soup.

This soup is a knock-off of my friend Karyn's version. Karyn was my college-and-beyond roomate (we shared an apartment in college and then in Philly after graduation). Karyn's soup was beyond. Like a bowl of magic. And easy. She would just dump a bunch of vegetables in a pot, add broth and crushed tomatoes and then let the cooktop do the rest. The whole thing simmered to perfection as the vegetables softened and infused their individual flavors into the broth.

Karyn's soup was awesome, so that's why I made it today. Then I sent her a picture of it. She approved.

Note that this is purely VEGETABLES doing their thing. There's no oil, or sauteing as a first step. There aren't any herbs either. Just salt and pepper. It's pure and simple. And stellar.

Feel free to add your favorite vegetables to make this soup your own. Great additions would be zucchini, mushrooms, bok choy, yellow squash, peas, corn, leeks, and baby spinach.

Loaded Vegetable Soup

1 small head green cabbage, chopped
1 yellow onion, chopped
2-3 celery stalks, chopped
2-3 carrots, peeled and chopped
28-ounce can crushed tomatoes
4 cups vegetable broth or chicken broth (or more if you like a thinner soup)
Salt and ground black pepper
Chopped green onions for serving

In a large stock pot, combine the cabbage, onion, celery, and carrots. Add the broth and crushed tomatoes and mix to combine. Set the pan over medium-high heat and bring to a boil (more like a high simmer). Reduce the heat to low, partially cover and simmer for 30 minutes (you can let this simmer on low for up to 2 hours if you want).
Season to taste with salt and pepper and top with green onions before serving.

Serves 4