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Ingredients
8 cups vegetable broth
1 yellow onion, chopped
3 cloves garlic, minced
4 cups cabbage, cut into 1″ chunks
3 carrots, sliced
3 stalks celery, sliced
1/2 teaspoon Kosher salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
28 ounces diced tomatoes, do not drain
Instructions
Add the vegetable broth, onion, garlic, cabbage, carrots, celery, salt, pepper, oregano, basil, and diced tomatoes then stir well.
Bring to a boil, then reduce heat to low and cook for 20 minutes until cabbage and carrots are tender.
ENJOY
