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In a large pot, sauté onions, garlic, carrots, and celery over medium heat for about 5 minutes until softened.
Add the chopped cabbage and cook for another 5 minutes, stirring occasionally.
Pour in the stewed tomatoes (with their juice) and vegetable broth.
Add the green bell pepper, basil, oregano, salt, and pepper.
Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 30 minutes, or until all vegetables are tender.
Adjust seasoning as needed and serve hot.
Serving and Storage Tips:
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