INGREDIENTS
1 tsp
Basil, dried
3
Bay leaves
1
Cabbage
3
Carrots, large
3
Celery stalks
2 tbsp
Garlic
1
Green bell pepper
1
Onion, medium
1 tsp
Oregano, dried
1 14 ounce can
Tomatoes, fire roasted
8 cups
Vegetable
1/2 tsp
Black pepper
1 tsp
Red pepper flakes
1/2 tsp
Salt
2 tsp
Olive oil