Cabbage Soup

•  2 tablespoons olive oil
• 8 ounces sliced button mushrooms
• 2 large yellow or white onions, chopped 
• 1 bunch celery, grated
• 3 carrots, grated
• 2 green peppers, stemmed, seeded, and grated
• 2 cloves garlic, grated
• Half a head of green cabbage, shredded
• 2 tablespoons low-sodium soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Kosher salt and freshly ground black pepper
• One 28-ounce can of crushed tomatoes 
• 4 cups low-sodium chicken broth

1. Heat the oil in a large, heavy-bottomed pot over medium-high heat until shimmering. 
2. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. 
3. Add the onions and cook, stirring, until soft and golden, about 8 minutes. 
4. Add the celery, carrots, peppers, and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. 
5. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt, and 1 teaspoon pepper.
6. Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes.
7.  Pour in the crushed tomatoes, chicken broth, and 1 cup of water. 
8. Stir to combine. 
9. Bring to a boil, then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.

Note

To speed up vegetable prep, use a food processor with the grater attachment. Add any liquid accumulated from the shredded vegetables to the soup along with the broth.

You may prefer to have sliced veggies and can do so, or if you don't want to slice the cabbage, buy cabbage already shredded.