Spring Herbs & Vegetable Soup


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Use fresh herbs to make a bouquet garni, the bigger the better and use all of one herb or mix a blend of your faves. You can take a couple stems of the herbs mentioned below or other herbs you would like to taste in the soup. I wouldn’t recommend mint but most other green herbs would be good. Oregano, parsley, thyme, chives, and rosemary are some good choices. Take the  stems of the herbs and tie them together with some kitchen twine, which you can find that at most supermarkets. Drop it in the soup and take it out after at least 15 minutes or up to half an hour. You want all the flavor you can get but need to take it out before the leaves start falling off the herbs.


  • A good handful of fresh green herbs sprigs
  • 2 Tablespoons olive oil
  • 1 medium sized onions, chopped
  • 1 cloves garlic, minced
  • ¼ head cabbage sliced ¼ inch thick
  • 1 can diced tomatoes
  • 8 cups vegetable broth
  • salt and pepper
  • 1 medium zucchini, sliced


Step 1

Make a bouquet garni by taking the sprigs of herbs and tying them together with kitchen twine set aside.

Step 2

In a 4-quart dutch oven, over medium heat heat oil until hot. In hot oil, sweat the onions and garlic until the onions start to become transparent. about 5 minutes. Give the onions a little grind of salt and pepper. Then add the cabbage and sweat for 5 more minutes.

Step 3

Add the tomatoes, broth, and bouquet garni. Bring to a slow-boil then lower the temperature to low and simmer for 45 minutes. After 15 byut no longer than 30 minutes remove the bouquet garni and discard. Taste and add salt and pepper if needed. Add the zucchini and serve in a bowl with crusty bread. Garnish with some fresh herbs if you like.

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