Cabbage Soup

1-2 Tbs Extra Virgin Olive Oil for saute
1 small to med head of Cabbage (chopped)
1 small Onion chopped (1 cup)
2 lg stalks of Celery chopped (1 cup)
3 cloves of Garlic finely chopped
2-3 large Carrots sliced into medallions
2-3 large Zucchini sliced into medallions
1 can Red Kidney Beans (not drained)
1 can Stewed Tomatoes
1-32 oz box/can Chicken Broth or Vegetable broth
1 tsp Oregano
1 Bay leaf
Kosher salt & cracked pepper to taste

I like to keep the veggies in large portions, this is why I cut them into medallion shape. Sometimes adding the zucchini much later in the cooking because they cook down so quickly. We personally like them cooked down. This is your preference.

*chop Cabbage, Onion, Celery and saute in large stock pot with Extra Virgin Olive Oil - add salt to help sweat veggies
* Finely chop garlic and add to mixture - stirring.
* peel and slice Carrots and Zucchini into medallion size then add to mixture.
* Add Chicken Broth, Kidney Beans (not drained), and Stewed Tomatoes - add additional water to mix at this time. This is your preference about 3 or 4 cups.
* Add Oregano & Bay Leaf.
* Check salt and add cracked pepper to taste.
* Bring to a boil, lower heat and cover - cook until veggies are cooked.

Serving Size: 12 or more 1 cup servings