Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, diced
  • 4 medium (200g) carrots, sliced into rounds
  • 4 stalks (160g) celery, chopped
  • 4 cloves (20g) garlic, minced
  • 6 cups (560g) green cabbage, shredded or chopped
  • 1 medium (150g) green bell pepper, diced
  • 1 medium (200g) zucchini, sliced
  • 1 can (400g) diced tomatoes, unsalted
  • 8 cups (1.9L) bone broth
  • 1 bay leaf
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat the olive oil over medium heat in a large stockpot or Dutch oven.
  2. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots begin to soften.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Stir in the shredded cabbage, diced bell pepper, and sliced zucchini.
  5. Pour in the diced tomatoes with their juices and the bone broth.
  6. Add the bay leaf, dried oregano, dried basil, red pepper flakes, sea salt, and black pepper.
  7. Increase heat to medium-high and bring the liquid to a gentle boil.
  8. Reduce heat to low, cover with a lid, and simmer for 30 minutes or until vegetables are tender.