Ingredients:
2 tablespoons olive oil
1 onions, chopped
3 stalks celery, chopped
1 garlic cloves, minced
4 carrots, sliced
8 ounces shredded cabbage ( cole slaw mix in a bag works well)
2 potatoes, peeled and chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
4 tablespoons fresh parsley, chopped ( or 1 tbl dried)
water
4 small tomatoes
salt and pepper
Directions:
Heat oil in soup pot, and saute the onions, celery and garlic for about 5 minutes.
Add the carrots, cabbage, potatoes and herbs, and mix well.
Add enough water to cover the veggies, plus another 2″ of water, and simmer with the lid on for about 45 minutes, stirring occasionally (or not).
Add liquid if necessary.
Drop the whole tomatoes on top of the soup and leave them there for a few minutes while the skins get loose. Then remove tomatoes, slip off the peels, and cut into large chunks, which you then add to the soup.
Simmer another few minutes, and season to taste.
Servings: 8
Time preparation: 5 min.
Time total: 55 min.