Cabbage Vegetable Soup

In a pressure cooker (Dutch oven or large stockpot), heat olive oil over medium heat.

Add the chopped onions and garlic to the pot and cook stirring regularly, for 3-5 minutes until the onions are translucent. Add a pinch of salt while frying the onions will quicken the cooking process.

Add the celery, cabbage, carrots, bell pepper, pasta sauce, broth, salt, Italian seasoning, and black pepper and stir to combine.

Bring to a boil then reduce heat to low, close the pan with a lid and simmer for an additional 15 minutes or until all vegetables are tender. Check for seasoning and add more if necessary. The soup is ready to be served.

If you want to up the health benefits and increase the quantity of fiber you can now stir in cleaned baby spinach. It will wilt in the heat. Cooking it again is not necessary. You may choose to chop the spinach or add it as it is.

Serve the hot cabbage vegetable soup with your choice of bread.