Vegetarian country cabbage soup

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Traditional country cabbage soup is filled with ground beef, which mingles perfectly with tomatoes and cabbage. Below, however, is a healthier, no-meat option that uses smoked paprika to transform a meat-filled recipe into a delicious vegetarian version. Just 1 teaspoon adds a savory smokiness to the meal, and adding Great Northern beans instead of beef is a great way to fill you up.
If you have a spiralizer, you can make quick work of shredding down the cabbage, but a food processor with a shredder attachment (or a knife and some good old elbow grease) works just as well.
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Vegetarian country cabbage soup
Servings: 10
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Ingredients
1/2 head green cabbage
1 tablespoon extra-virgin olive oil
1 large yellow onion, diced
2 stalks celery, diced
2 medium carrots, peeled and diced
4 cloves garlic, minced
1 bay leaf
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
4 cups vegetable broth
1 (28-ounce) can stewed tomatoes
1 (15-ounce) can Great Northern beans, drained and rinsed
Salt and pepper, to taste
Directions
1. Using a spiralizer C blade or a food processor with a shredder attachment, shred the cabbage so it resembles noodles. Set aside.
2. In a large stockpot, heat the olive oil over medium heat.
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3. Add the onion, celery and carrots, and cook until they are softened, about 10 minutes.
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4. Add the garlic, bay leaf, smoked paprika and Italian seasoning, and cook until fragrant, about 1 minute.
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5. Add the vegetable broth and stewed tomatoes, and cook until the vegetables are very tender, about 10 minutes.
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6. Add the shredded cabbage and beans. Cook until the cabbage is tender-crisp, about 10 minutes.
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Season the soup with salt and pepper to taste.
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Resources Steph in thyme
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