Recipe from Lidey Heuck, Adapted by Judi Graber

• 3 tbsp. EVOO (I only used 2 tbsp.)
• 1 large yellow (Vidalia) onion, chopped
• 1-1/2 cups carrots, chopped
• 1-1/2 cups celery, diced
• 2 tbsp. minced garlic
• 1 tsp. Italian seasoning (I used caraway seed instead – dill would be good)
• few shakes of red pepper flakes (to taste)
• 1 tsp. Kosher salt (Diamond) and 1/2 tsp. black pepper to taste
• 8 oz. Yukon gold potatoes or red potatoes, diced (I leave the skins on)
• 1 tbsp. (I used 2 tbsp.) tomato paste
• 4 cups (I used 6-8 cups Whole Foods organic 365 vegetable broth – add more as needed)
• 14 oz. can petite diced tomatoes
• 15 oz. can unsalted green beans – I added
• 6 cups green cabbage, chopped
• 1 tsp. red wine vinegar to finish
• fresh parsley to garnish

Heat the EVOO in a Dutch oven over medium heat. Add the onion, carrots, celery and cook for about 10 minutes or until the vegetables are tender. Add the garlic, caraway seed, few red pepper flakes,1 tsp. kosher salt and 1/2 tsp. black pepper. Cook until the garlic becomes fragrant.

Add the diced potatoes and tomato paste; stir often 2-3 minutes. Pour in the broth, diced tomatoes with their juices and green beans; bring to a simmer. Stir in the cabbage, lower the heat, partially cover and cook for 30-60 minutes, stir occasionally. I prefer to have the cabbage and potatoes more tender so I simmered the soup for 60 minutes. Obviously, cook as long as you like to get the texture and taste you prefer.

Off the heat add the vinegar and fresh parsley; adjust the seasonings if necessary. The soup will keep for 5 days in the refrigerator and 3 months in the freezer.

Recipe by cookingwithauntjuju.com