Cabbage Soup



  1. Sauté onion, garlic, celery, and green pepper in ½ cup of vegetable broth for 7-10 minutes in a Dutch oven or large pot.
  2. Stir in 1 tablespoon of tomato paste, combine well.
  3. Add in diced tomatoes, cabbage, 8 cups vegetable broth, salt, pepper, Italian seasoning, and bay leaves. Stir well. Bring to a light simmer at a medium high heat and let simmer for 5 minutes.
  4. Turn heat down to low, cover with lid, and let cook for 1 hour. Stir occasionally.
  5. Remove bay leaves and enjoy!