Spicy Vegetarian Cabbage Soup

gimmesomeoven.com

Taylor Tompkins

1 tablespoon olive oil

1 medium white onion, peeled and diced

6 cloves garlic, peeled and minced

6 cups vegetable stock

2 medium carrots, diced

1 stalk celery, diced

1 pound Yukon gold potatoes, diced

2 (10-ounce) cans fire-roasted diced tomatoes and green chiles (or simply fire-roasted tomatoes, for a milder soup)

1 (15-ounce) jar roasted red peppers, drained and chopped

1 (15-ounce) can Great Northern beans, rinsed and drained

1 small green cabbage, roughly chopped

1 ½ teaspoons ground cumin

½ teaspoon crushed red pepper flakes (or more/less, to taste)

2 handfuls baby spinach or kale

Kosher salt and freshly-cracked black pepper, to taste

optional toppings: chopped fresh cilantro or parsley

Directions at gimmesomeoven.com

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