Ingredients

• Ingredients Units USM Scale 1x2x3x 1/4 cup water or 1 tablespoon olive oil 1 medium onion, diced 2 carrots, peeled and sliced 2 celery sticks, sliced 2 tablespoons Italian seasoning 1 can (28oz) diced tomatoes, with juices 1 medium potato or 6 baby (about 1 cup), diced (see notes) 1 1/2 cups green beans, sliced into 1 inch pieces 1 head (2lbs.) of green cabbage (about 8 – 10 cups), cored and chopped 6 cups low sodium vegetable broth salt + pepper, to taste To serve, optional chopped parsley lemon wedges crusty bread

Preparation

• Instructions Stovetop: (see notes for more cooking methods) In a large 5qt. dutch oven or pot, heat water/olive oil over medium heat. Add carrots, celery, onions and garlic, saute for 4 minutes. Add the herbs and saute until fragrant, about 1 minute. Add the green beans, tomatoes, potatoes, cabbage, and liquids, cover, bring to a boil. Remove lid, cabbage should be starting to shrink enough that you can give a good stir.  Cover, turn heat to low and simmer for 20 – 30 minutes, stirring occasionally. Add more water if needed, and season with salt and pepper to taste.  Serve: Ladle into soup bowls and top with chopped parsley. Pairs great with homemade vegan cornbread, vegan naan or artisan bread.  Serves 4 – 6 Store: Leftovers will keep in the refrigerator for 4 – 5 days. store covered. To keep longer, store in the freezer in freezer safe containers for 2 – 3 months.