Ultimate Veggie Soup (Grain Free)

veggie soup
Quick and hearty veggie soup that’s perfect for the winter after you’ve been indulging at holiday parties and dinners. Shiitake mushrooms, chickpeas and soy sauce give it richness and savory notes.

Ultimate Veggie Soup (Grain Free)
Serves 10
Total Time: 20 minutes

• 1 tablespoon olive oil
• 1 large yellow onion, sliced
• 1 small head green cabbage, cored and cut into bite sized pieces
• 3 large cloves garlic, minced
• 2 large carrots, half moons
• 2 large celery stalks, sliced
• 2 tablespoons white wine
• 1 15 oz can fire roasted diced tomatoes
• 8-10 cups vegetable broth, depending on how brothy you like it
• 1 bunch kale, torn
• handful of dried shiitake mushrooms
• 2 teaspoons Herbes de Provence
• 1 15 oz can chickpeas (or white beans), not drained
• 2 tablespoons soy sauce
• Kosher salt and Fresh black pepper, to taste
• splash of red wine vinegar

In a dutch oven over medium heat, add oil, onion and cabbage. Season with salt and pepper, and cook until softened. Add garlic, carrot, celery; season with salt. Add wine to deglaze pan and then add tomatoes, broth, kale, and herbs.

Bring to a boil, add chickpeas and soy sauce and cook on a soft boil until cabbage is soft. Add more salt and pepper, if necessary and a splash of vinegar.

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