Cabbage-Vegetable Soup

• 2 medium leeks, white and light-green parts
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, diced small
• 2 medium carrots, diced small
• 2 celery, stalks diced small
• 2 garlic cloves, minced
• 1 medium yukon gold potato, peeled and diced small
• 6 cups low-sodium chicken broth
• 2 bay leaves
• 12 head green cabbage, cored and thinly sliced
• coarse salt
• ground pepper
• 2 teaspoons white vinegar
• 1 tablespoon chopped fresh thyme leave

1. Halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices.
2. In a large Dutch oven or heavy pot, heat oil over medium-high heat.
3. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes.
4. Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes.
5. Add potato, broth, and bay leaves and bring to a boil.
6. Stir in cabbage and season generously with salt and pepper.
7. Return soup to a boil, then reduce to a rapid simmer.
8. Cover and cook until vegetables are tender, 15-20 minutes.
9. Remove from heat; stir in vinegar and thyme.
10. Season with salt and pepper.

leeks, extravirgin olive oil, yellow onion, carrots, celery, garlic, gold potato, lowsodium, bay leaves, green cabbage, salt, ground pepper, white vinegar, thyme

Taken from www.food.com/recipe/cabbage-vegetable-soup-437652 (may not work)