Cabbage Carrot Potato Soup

We DID have a lot of cabbage...  And, I love soup...  So, this was a no-brainer.  And, it's super easy and delicious.

Ingredients
2 Tbsp olive oil
1/4 of a medium head of cabbage, cut into cubes
4 carrots, peeled and sliced thin
1/4 red bell pepper, diced
1/4 green bell pepper, diced
1/4 yellow bell pepper, diced
1/4 orange bell pepper, diced
1/4 white candy onion, sliced thin
2 large red potatoes, halved and thinly sliced
2 Tbsp minced garlic
6 cups chicken stock
1/4 tsp dried thyme
1/4 tsp fresh chopped sage
1/4 tsp fresh chopped garlic chives
1/4 tsp fresh chopped flat leaf parsley
Salt & Pepper to taste


Instructions
Put a large soup pot on the medium high stove and add the olive oil to heat as it coats the bottom of the pot.


Add the chopped vegetables and sautee them until the potatoes and onions start looking tender and translucent, and the carrots have softened.

Add the chicken stock and remaining seasonings, and allow to simmer together for about 20 minutes.


You can serve this hearty vegetable soup just like it is.  Or you can blend it for a creamier consistency.  I blended it with a handheld immersion blender, and just left a bit of chunkiness.  Serves 6.

I topped it with grated parmesan and croutons made from whole wheat toast.  It was delicious, and it holds for leftovers.  So good for you!  We'll make this one again for sure!