Healthy Winter Cabbage Soup

I cannot say enough about this soup!  Every bite is a treat, every spoonful contains a little different combinations of flavor teasing you into the next bit and the next bite!!!!!!!! This is a fabulously healthy soup

Ingredients

• 1 large diced onions
• 1 head Nappa green cabbage, coarsely sliced and chopped
• 4 cloves of garlic
• 6 stalks of celery
• 3 large carrots sliced
• 1 medium yellow squash diced
• 1 lb brussel sprouts
• 1/2 head chopped cauliflower
• 1/4 cup olive or grape seed oil
• tablespoon of sea salt
• lots of black pepper
• 1-28oz can organic whole tomato
• 1-28oz can organic diced tomatoes
• 1-28oz can organic tomato puree
• 1/2c mined fresh parsley
• 1/2c minced fresh basil
• 1/2c minced fresh chives

Directions

1. Get out the 8 quart pot.
2. Boil 1 quarts of water in a kettle.
3. Dice onions and garlic
4. Add celery, carrots and squash
5. Cover the bottom of the pot with olive or grape seed oil and stir-fry the above veggies. Add at least a tablespoon of sea salt and lots of black pepper. When hot, not tender, pour in the boiling water and boil another kettle of water.
6. Add to the soup and boil: tomatoes and puree,
7. Slice a whole cabbage as small as you’ll be comfortable eating, and to avoid really bad slurping noises. Put it in the pot as you go .
8. Add fresh parsley,basil and chives.
9. Cover the pot and boil the heck out of it. It’s done when the celery is no longer hard and the thick bits of cabbage are a bit translucent. The pot can cool overnight on the counter before you store it in the fridge.

EAT AND ENJOY:)