Happy November everyone!

I got another soup post because winter is fast approaching. If you didn’t see my last soup post, check that out here –> Squash & Vegetable Soup.

Today’s soup is from the Thug Kitchen 101 cookbook. This was another really hearty soup, packed with beans, cabbage and other vegetables. It’s all in a rich tomato broth, seasoned with lovely garlic and herbs. All you need is a little bread on the side for dipping and this is the perfect fall/winter meal.

This recipe was quite easy to make and only took about 30 minutes total, so it’s perfect for a weeknight dinner. Just like my last soup post, I like how this one is so chunky and full of goodness. I also really like how the vegetables still have a slight crunch to them, texture is so important!

The flavour from all the herbs was so tasty, they made it more exciting than a regular tomato soup. The one thing I did have to adjust though, was I added about 1/2 tbsp of sugar at the end because I found the acidity of the tomato to be a little too much for me. Another way to cut the acidity (which I realised after) could have been to stir in a little milk/cream. But after adding the sugar, this was perfect.

This was a really good recipe and you need to try it out!