10cupswater - you can use tap wateror I like to boil the water in the kettle while my vegetables are cooking to save time
1teaspoonVegetaor Dash seasoning
1/2teaspoonground black pepper
1tablespoonsalt
Instructions
Prepare the Ingredients: peel and cube the potatoes into about 1/4 inch pieces, chop the cabbage, finely chop the onion, peel and grate the carrot, mince the garlic, and dice the bell peppers.
Sauté: heat 2 tablespoons of cooking oil in a soup pot or Dutch oven, over medium-high heat and sauté the diced onion, 1/2 of the minced garlic, and grated carrot, stirring occasionally until softened (about 3 minutes). Add the diced bell peppers. Stir well to combine all flavors and sauté an additional 2 minutes. Add the cubed potatoes and cabbage and pour in the boiled water. Season with the salt, ground black pepper, and the Vegeta or Dash seasoning.
Bring soup to a boil, then reduce heat to a simmer and cook (with the lid not covering the pot completely) for approximately 25-30 minutes until the potatoes are tender. Add the remaining 1/2 of the minced garlic and stir well (this will add a little more spice to the soup, so this step is optional)
The finishing touches: Add more salt and seasonings to taste. Stir well and remove from heat. Garnish with a little chopped green onion or some chopped dill after pouring soup into a soup bowl when serving. Serve hot.
Notes
Choose Fresh Ingredients: The freshness of your ingredients will significantly impact the flavor of the soup.
add salt and pepper gradually as you taste throughout the cooking process. This helps you avoid over-salting.
Don't Overcook: Be mindful not to overcook the cabbage. It should be tender but still have some texture to it. Overcooking can result in a mushy soup.
Cabbage soup usually tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make sure to allow it to cool to room temperature before transferring it to an airtight container.