Ingredients
2-3 tablespoons olive oil
1 medium onion, chopped
2 tablespoons minced garlic
1 tablespoon grated fresh ginger
5 to 6 stalks celery, chopped
3 large carrots, chopped
3 1/2 cups Swanson chicken broth - gf
3 1/2 cups Swanson vegetable broth - gf
1 cup water
3 large tomatoes, cut into bite pieces
1/2 head green cabbage, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry thyme
1/2 cup fresh parsley, finely chopped
Instructions
<ol>
<li>Heat olive oil in large stock pot. Once hot, throw in the onions, celery, and carrots. Sauté until onions are translucent.</li>
<li>Add in the garlic and ginger, cook for a couple more minutes.</li>
<li>Add the chicken broth, vegetable broth, tomatoes, salt, pepper, thyme, parsley, and cabbage. Bring everything up to a simmer.</li>
<li>Add water and simmer everything on low heat for 35 to 45 minutes, stirring occasionally. Adjust seasoning if needed.
Serve.</li>
</ol>
1 comment
Made this tonight and loved it! Thanks!
Comments are closed.