Eosinophilic Esophagitis Friendly Vegan Stuffed Cabbage Soup
Total time1 hr 10 min
Prep time20 min
Cook time50 min
4.9(7)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 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
- 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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