I got this recipe from my new friend Janelle from Orting, WA. Link to her site below!
Prep Time: 5 min Cook time: 20
1 cup each diced celery, onions, carrot, zucchini, cabbage, broccoli, spinach (I probably would leave out the spinach...just a personal preference.)
2 cans diced stewed tomatoes
2 clove garlic
1/4 cup mushroom
3 cup water
18oz vegetable broth
2 teaspoons butter or olive oil
2 teaspoons each thyme and parsley (rosemary if desired)
Dash of pepper salt to taste
Get your pot on the stove with some olive oil or butter in the bottom to warm up while you prep the veggies. First chop all of your veggies to desired bite size, add garlic and veggies to the pot to start to enhance flavor and soften. It should take 5-10 mins cooking on high to soften veggies. When your butter or olive oil has started to simmer add the veggies and let them get nice and soft this speeds up the cooking process and allows you to make the soup so quick (just boiling would take at least a coupe hours to soften the veggies) Don't add the stewed tomatoes and the juice from the can or your cabbage just yet. Add salt and pepper to the veggies as they are softening ... I had parsley in my seasoning bag of onions etc. so I did not add it here. But add your 2 tsp. each of Parsley, and Thyme (rosemary if flavor desired) Make sure to stir so that none of these veggies burn. Once your vegetables are nice and soft (taste test here) Add your cabbage and stewed tomatoes and juice from can as well as vegetable broth. Bring to boil: 10 mins.
_With My leftovers I label and freeze flat in a freezer bag to have for another meal.
Recipe source: House to Home Wife (she has step by step pictures)
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