Simple Vegetable Soup
Makes 12 servings
1-2 full teaspoons extra virgin olive oil
4 cloves garlic, minced
1 onion, diced
3 celery stalks, diced
1 8-ounce package sliced mushrooms
8 cups low-sodium chicken or vegetable stock
1 cup sliced carrots
2 cups chopped cauliflower florets, fresh or frozen
3 cups cabbage, roughly chopped
1 can diced tomato (15 ounces), no salt added
3 bay leaves
2 teaspoons dried parsley
2 teaspoons basil
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon black pepper
2 tablespoons red wine vinegar or balsamic vinegar
Add oil to a large, nonstick stock pot, sauté the garlic, onion, celery and mushrooms over medium heat for 10 minutes, or until tender.
Add stock, carrots, cauliflower, cabbage, canned tomatoes and bay leaves. Add seasoning. Bring to a boil, cover, and simmer over low heat for 20 minutes.
Add vinegar and cook an additional 2 minutes. Remove bay leaves before serving or freezing.
Storage/freezing directions: Allow soup to cool to room temperature. This recipe can be stored in the fridge for up to 3 days. Two-cup portions may be frozen and stored for up to two months.