INGREDIENTS
4 cups
Cabbage
1 cup
Carrot
1/4 cup
Celery
2 1/2 cups
Chickpeas / garbanzo beans, cooked
1 3/4 cups
Corn, cooked
1 tsp
Dill
2 cloves
Garlic
2 cups
Onion
1 cup
Peas, fresh or frozen
1/4 cup
Rolled oats
8 cups
Vegetable broth, low-sodium
1
Salt black pepper
1/4 cup
Sunflower or olive oil