Ingredients:

  • 1 small head green cabbage (approx. 2 lbs), shredded
  • 2 large carrots, sliced into thin rounds
  • 2 ribs celery, diced
  • 1 large green bell pepper, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 6 cups fat-free low-sodium vegetable broth
  • 28 oz can crushed tomatoes
  • 1 cup V-8 Juice
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp crushed red pepper flakes
  • 1 tbsp apple cider vinegar
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Place the onion, celery, and carrots in a large pot with a splash of broth.
  2. Stir in the minced garlic and cook for 1 minute until fragrant and slightly golden.
  3. Stir in the 1 tablespoon of tomato paste, coating the vegetables.
  4. Pour in the 1 cup of V-8 juice and 6 cups of vegetable broth. Scrape the bottom to release any browned bits.
  5. Add the 28 oz can of crushed tomatoes, oregano, basil, and red pepper flakes.
  6. Fold in the shredded cabbage and chopped green bell pepper.
  7. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes until the carrots are tender.
  8. Stir in the salt, black pepper, and 1 tablespoon of apple cider vinegar.
  9. Turn off the heat and let the soup sit covered for 5 minutes to allow the flavors to marry.
  10. Taste and add an extra pinch of herbs if you want more punch.