Instructions

• 1 Add onion, garlic, and olive oil to a large pot. Saute over medium heat until the onions are transliscent.
• 2 Add teg carrots, bell pepper, celery, and green beans to the pot and stir to combine. Cook these while you chop the cabbage.
• 3 Chop the cabbage into 1-inch strips or squares, then add to the pot. Saute for 3 to 5 minutes and add the vegetable stock and dried thyme and black pepper. Season with salt to taste.
• 4 Place a lid on the pot and bring to a rolling boil Once boiling, turn the heat down to medium-low and allow the pot to simmer until the cabbage is tender, about 35 to 30 minutes Turn off the heat and taste. Add salt of needed. Finish the soup with the lemon juice.
• 5 Altermative Italian version: Replace 2 cups of vegetable stock with one 28oz can tomato sauce and one 14oz can diced tomatoes with the juice. Can add dried Italian Seasoning and fresh Parsley to garnish.
• 6 Altenative Southwestern Version: Add one 14oz can of Fire-Roasted Diced Tomatoes with the juices, add one 14oz. can black beans (rinsed), 1 to 2 tsp. Ground Cumin, and garnish with Fresh Cilantro, chopped.