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Spring Herbs & Vegetable Soup

Yields1 Serving

Fresh spring herbs and vegetables flavor this beef stock soup.

 a good handful of fresh green herbs sprigs
 2 tbsp olive oil
 1 medium sized onions, chopped
 1 clove garlic, minced
 ¼ head cabbage sliced ¼ inch thick
 14.50 oz 1 can diced tomatoes
 8 cups vegetable broth
 salt and pepper
 1 medium zucchini, sliced
1

Make a bouquet garni by taking the sprigs of herbs and tying them together with kitchen twine set aside.

2

In a 4-quart dutch oven, over medium heat heat oil until hot. In hot oil, sweat the onions and garlic until the onions start to become transparent. about 5 minutes. Give the onions a little grind of salt and pepper. Then add the cabbage and sweat for 5 more minutes.

3

Add the tomatoes, broth, and bouquet garni. Bring to a slow-boil then lower the temperature to low and simmer for 45 minutes. After 15 but no longer than 30 minutes remove the bouquet garni and discard. Taste and add salt and pepper if needed. Add the zucchini and serve in a bowl with crusty bread. Garnish with some fresh herbs if you like.