Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe is purposefully flexible so you can incorporate just about any veggie into it. Top with a dollop of pesto and/or a sprinkling of Parmesan cheese.

EatingWell Magazine, March 2021


Credit: Eva Kolenko

Recipe Summary

25 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add garlic, cumin, paprika and thyme; cook, stirring, until fragrant, about 30 seconds. Add hard vegetables and cook, stirring, for 2 minutes. Add cabbage and soft vegetables; stir to coat.

  • Add broth, tomato paste, salt and pepper; increase heat to high and bring to a boil. Stir in greens, then reduce heat to maintain a simmer. Partially cover and cook until the vegetables are soft, 17 to 20 minutes. Remove from heat and stir in vinegar.

To make ahead

Refrigerate for up to 3 days.

Nutrition Facts

1¾ cups
211 calories; fat 11g; sodium 513mg; carbohydrates 26g; dietary fiber 6g; protein 4g; sugars 7g; saturated fat 2g; vitamin a iu 12637IU.