Jim, good luck with the diet and the cabinets.
If the diet works, send me the recipe, please.
SERVINGS: 5 LARGE SERVINGS PREP: 30 MINUTES, COOK: 1 HOUR 30 MINUTES
3 large onions finely chopped
2 green peppers diced
1/2 tsp olive oil
3 large tomatoes roughly chopped
1 bunch celery diced
1 zucchini chopped
1 small cabbage chopped
4 cups of Vegetable broth
1 can tomato sauce
herbs provance, salt & pepper to taste
additional water to your likeness
1. Start off by cutting up all the vegetables and separating them into large bowls: onion and green pepper in the first bowl, tomatoes and celery in the second bowl, and cabbage in the last bowl
In a large pan, heat olive oil over medium-high heat. Add onions and green peppers to pan, tossing to coat. Sautee veggies until water has cooked out and onions begin to brown
Turn the veggies every 3 to 5 minutes while cooking to prevent sticking and to check the color. When cooked, remove from heat.
3. In an extra large spaghetti pot, add the cabbage and water. Next, add the tomatoes and celery. Finish by adding the cooked onions and green peppers on top. Do not stir soup yet.
4. Heat the soup over medium-high until water begins to boil. By this point, the veggies should have cooked down some, giving you room to stir.
Once veggies are mixed, reduce heat so soup is simmering and cook for 50-60 minutes, stirring occasionally.