✤1 tbsp olive oil
✤1 small onion, chopped (~278g)
✤1½ cups (~210g) carrots, thinly sliced
✤1½ cups (~180g) celery, sliced
✤6 cloves garlic, minced
✤6 oz fresh green beans, trimmed and cut into 1-in pieces (~177g)
✤2 large gold potatoes, peeled and chopped into ½-in cubes (~441g)
✤1- 14.5 oz can fire roasted diced tomatoes with juices
✤1- 15 oz can kidney beans, drained and rinsed
✤1- 15 oz can tomato sauce
✤8 cups vegetable broth
✤1 tbsp Worcestershire sauce
✤1½ tsp dried basil
✤1½ tsp dried parsley
✤1 tsp dried oregano
✤1 tsp salt
✤1 tsp (4g) sugar
✤1/2 tsp dried thyme
✤1/2 tsp black pepper
✤1 bay leaf
✤4 cups (~500g) green cabbage, sliced ¼-in wide
✤ Splash of lemon juice
❖In a large stock pot, heat the oil over med heat. Add the onions, carrots & celery and cook, stirring often, 5-7 min or until onions are softened. Add garlic and cook 30 sec.
❖Add all remaining ingredients except cabbage. Cover and bring to a boil. Uncover and reduce heat to a gentle simmer for 15-20 min or until potatoes are tender.
❖Stir in the cabbage. Cover and simmer for a few more min, just until cabbage has wilted.
❖Stir in the splash of lemon juice off heat, and adjust seasoning as needed.
