Ingredients
Scale
- ½ green cabbage, chopped
- 1 cup celery, diced
- 1 cup onion, diced
- 1 cup carrots, sliced into thin coins
- 2 garlic cloves, minced
- 4 cups vegetable broth (or chicken broth)
- 2 cups tomatoes, diced
- 1 teaspoon dry oregano
- ½ teaspoon pink Himalayan salt
- ¼ teaspoon red pepper
- 2 tablespoons apple cider vinegar
- 1 teaspoon lemon juice
- 1 dry bay leaf
- 2 tablespoons gluten-free and vegan miso paste (or start with 1 tablespoon and adjust to taste)
- 2 tablespoons fresh parsley, optional for garnish
Instructions
- For slow cooker: Add all ingredients to the slow cooker. Cook on low for 4-6 hours. Serve garnished with fresh parsley.
- For stovetop: Combine all ingredients in a large pot. Bring to a simmer over medium-high heat, then cover and reduce to medium-low. Cook for 20-30 minutes or until carrots are tender.
Notes
- Adjust seasoning to taste before serving.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours (slow cooker) or 20-30 minutes (stovetop)
- Category: Soup
- Method: Slow Cooker or Stovetop
- Cuisine: International
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 8g
- Sodium: 700mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg