2 cups green cabbage, chopped
1 cup beets, peeled and chopped
2 stalks celery, diced
1 onion, diced
2 carrots, diced
1 bell pepper, diced
handful of fresh parsley, chopped (about ½ cup)
1 cup edamame beans (frozen)
2-3 cloves garlic minced
4 cups vegetable or bone broth
2-3 tbsp olive or avocado oil
1 tbsp dried oregano
1 tbsp dried basil
1/2 teaspoon red pepper flakes
Sea salt and black pepper
Optional: Braggs liquid aminos for added flavour
Heat 2 tablespoons of oil in a large pot over medium heat. Add celery, onions, bell peppers, and carrots. Sauté until slightly tender. Stir in garlic and cook until fragrant. Add broth, cabbage and beets. Bring to a boil and then reduce heat to a simmer. Cook until the cabbage is tender. Stir in oregano, basil, red pepper flakes, black pepper and salt. Taste broth and adjust seasoning if needed.
