1/2 a large head of cabbage, chopped
2 large carrots, peeled and chopped
1 medium onion, chopped
1 large garlic clove, peeled and chopped
4 celery stalks, including leaves, chopped
2 cans diced fire roasted tomatoes, undrained
2 medium potatoes, peeled and chopped
2 15 oz. containers gluten free, low-sodium chicken stock
2 tbsp. extra virgin olive oil
1 tbsp dried parsley
2 bay leaves
1 tsp cumin
1 tsp italian seasoning
1 dash cayenne pepper
salt & pepper
1. Add the olive oil to a large stock pot and heat on medium high. Add the chopped onions, celery, and carrots and cook until slightly tender, about 4 minutes. Add the garlic and cook another minute. Then add in the potatoes, tomatoes, chicken stock, and spices.
2. Cover the pot and bring to a boil, reduce heat to simmer. Cook for 20 minutes on low heat.
3. Add in the cabbage and cook an additional 10 minutes, or until cabbage is tender.
4. Serve hot and enjoy!