Ingredients
3 Tbsp olive oil
2 md onions, coarsely chopped
4-5 stalk celery, sliced
3-4 md carrots, sliced or coarsely chopped
1 md bell pepper, diced
4 clove garlic, minced
3 qt homemade or low-sodium chicken stock
2 Tbsp dried basil
3 Tbsp dried chives
2 Tbsp Italian seasoning
1 Tbsp oregano
2 tsp ground marjoram
1 tsp red pepper flakes, or more to taste
salt, to taste
2 tsp fresh cracked black pepper, or more to taste
1 head cabbage, cored and coarsely chopped
2 can petite or regular diced tomatoes with juice (14.5 oz each)
1 can V-8 juice (11.5 oz; optional)
Directions
1. In a large stockpot, heat olive oil over medium heat. Stir in onion, celery, bell pepper, carrots, and garlic. Cook until onion is transparent, about 5 minutes.
2. Stir in chicken stock, dried seasonings, salt, and pepper.
3. Bring to a boil. Then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
4. Stir in tomatoes and optional V-8 juice. Return to a boil. Then simmer for 15 to 30 minutes; stirring often.
5. Taste and adjust seasonings as needed. NOTES: I like a little bit of heat, so I add 2 tsp of red pepper flakes. And I like the taste of Italian seasoning with the cabbage (go figure!) so I add 3 Tbsp to suit my taste. You can always start sparingly, taste, and adjust seasonings as desired.