One-Pot Vegetable Soup with Cabbage

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 10-ounce bag frozen seasoning blend (see Tip), thawed
• 3 clove garlic, thinly sliced
• 1 1/2 tsp smoked paprika
• 4 cup lower-sodium vegetable broth
• 2 cup water
• 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
• 1 medium head green cabbage, cored and chopped
• 3 small Yukon Gold potatoes, peeled and chopped
• 2 tbsp chopped fresh thyme, plus more, for garnish
• 3/4 tsp salt
• 2 tbsp plus 2 teaspoons lemon juice
• Lemon wedges, for serving

Instructions

1. Heat 2 tablespoons oil in a large Dutch oven or other large heavy pot over medium-high heat. Add 1 bag seasoning blend; cook, stirring occasionally, until tender, about 5 minutes. Add 3 cloves garlic and 1 ½ teaspoons paprika; cook, stirring constantly, until fragrant, about 30 seconds. Stir in 4 cups broth, 2 cups water, 1 can tomatoes, 1 head cabbage, 3 chopped potatoes, 2 tablespoons thyme and ¾ teaspoon salt; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer, stirring occasionally, until the cabbage and potatoes are tender, about 25 minutes. Remove from heat and divide among 8 bowls; stir in 1 teaspoon lemon juice per bowl. Garnish with additional thyme, if desired, and serve with lemon wedges.