Ingredients:

  • 1 medium head Green Cabbage (approx. 2 lbs / 900g), shredded into 1-inch ribbons
  • 2 cups (200g) Fresh Green Beans, trimmed and snapped
  • 3 large stalks Celery (150g), diced including tops
  • 1 large Yellow Onion (200g), chopped
  • 2 medium Bell Peppers (240g), seeded and chopped
  • 4 cloves Garlic, minced
  • 1 tsp (2g) Red Pepper Flakes
  • 1 tsp (2g) Smoked Paprika
  • 2 cans (14.5 oz each) Fire-Roasted Diced Tomatoes
  • 8 cups (1.9L) Low-Sodium Beef or Vegetable Broth
  • 1 tbsp (15ml) Apple Cider Vinegar
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper

Instructions:

  1. Heat a splash of water or oil in a 6-quart heavy-bottomed stockpot over medium heat. Add the chopped onion and 4 minced garlic cloves. Cook 5 minutes until translucent and fragrant.
  2. Stir in 240g chopped bell peppers and 150g diced celery. Sweating these now builds the flavor base.
  3. Add 2g red pepper flakes and 2g smoked paprika. Cook 1 minute until the aroma fills the kitchen.
  4. Add the cabbage ribbons and 200g snapped green beans. Cook 3 minutes until cabbage begins to wilt.
  5. Pour in 2 cans of fire roasted tomatoes and 1.9L of low sodium broth. Scrape the bottom of the pot to release any browned bits.
  6. Bring to a boil, then reduce to low. Simmer 25 minutes until all vegetables are tender.
  7. Stir in 15ml apple cider vinegar, 1/2 tsp salt, and 1/2 tsp black pepper.
  8. Taste the broth. Adjust seasoning until the flavors pop.