INGREDIENTS
3 tbsp
olive oil
1/2
yellow onion (chopped)
2 cloves
garlic (minced)
8 cups
low sodium chicken broth (vegetable broth fine too)
1 tsp
kosher salt
1/2 tsp
dried thyme
1/2 tsp
black pepper (or to taste)
1/2
head cabbage (chopped in 1 1/2" chunks)
4
carrots (peeled and chopped)
2
stalks celery (sliced thinly)
14 1/2 oz
stewed tomatoes