Low Sodium Vegan Stuffed Cabbage Soup

Total time1 hr 10 min

Prep time20 min

Cook time50 min

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
2 stalks celery, diced
2 tsp sweet paprika
1 tsp smoked paprika
½ tsp dried thyme
¼ tsp red pepper flakes (optional)
1 can (28 oz) crushed tomatoes
6 cups vegetable broth
1 cup green or brown lentils, rinsed
½ cup long-grain white rice, uncooked
½ medium head green cabbage, cored and roughly chopped (about 4 cups)
2 tbsp tomato paste
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
2
Add the garlic, sweet paprika, smoked paprika, dried thyme, and red pepper flakes (if using) and cook, stirring constantly, until fragrant, about 1 minute.

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