INGREDIENTS
3 tbsp extra light tasting olive oil
2 carrots, peeled and diced
1/2 cup green bell pepper, diced
2 celery stalks, peeled and diced
1/2 head cabbage, chopped
1/2 cup red onion, diced
2 14.5 ounce cans of diced tomatoes
1 48 ounce can tomato juice
1 tsp vegan Better Than Bouillon No Beef Base
1 tbsp onion powder
1 tbsp garlic powder
INSTRUCTIONS
1. Heat oil in a large saucepan.
2. Add carrots, bell pepper, and celery. Mix well and cook over medium-high heat for 3-4 minutes.
3. Add cabbage and onion. Mix well and cook for an additional 3-4 minutes.
4. Add canned tomatoes, tomato juice, bouillon base, onion powder, and garlic powder.
5. Bring to a boil. Immediately adjust heat to low and cover. Allow to simmer for about 20 minutes.
