Ingredients

The following ingredients have 28 Servings
  • 3 tablespoon(s) olive oil
  • 2 - onions, coarsely chopped
  • 4-5 stalk(s) celery, sliced
  • 3-4 medium carrots, sliced or coarsely chopped
  • 1 - bell pepper, diced
  • 4 clove(s) garlic, minced
  • 3 quart(s) homemade or low sodium chicken stock
  • 2 tablespoon(s) dried basil
  • 3 tablespoon(s) dried chives
  • 2 tablespoon(s) italian seasoning
  • 1 tablespoon(s) oregano
  • 2 teaspoon(s) ground marjoram
  • 1 teaspoon(s) red pepper flakes (or more to taste)
  • - salt to taste
  • 2 teaspoon(s) fresh cracked black pepper (or more to taste)
  • 1 - head cabbage, cored and coarsely chopped
  • 2 can(s) 14.5 oz petite or regular diced tomatoes with juice
  • 1 can(s) 11.5 oz v-8 juice (optional)

Instruction

  • In a large stockpot, heat olive oil over medium heat. Stir in onion, celery, bell pepper, carrots and garlic; cook until onion is transparent, about 5 minutes.
  • Stir in chicken stock, dried seasonings, salt and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
  • Stir in tomatoes and optional V-8 juice. Return to a boil, then simmer 15 to 30 minutes, stirring often.
  • Taste and adjust seasonings as needed.
  • NOTES: I like a little bit of heat so I add 2 tsp of red pepper flakes and I like the taste of Italian seasoning with the cabbage (go figure!) so I add 3 Tbsp to suit my taste. You can always add so start off sparingly, taste and adjust seasonings as desired.