INGREDIENTS
2 tbsp
extra virgin olive oil
1 small
onion
1 1/2 cups
carrots
1 1/2 cups
celery
4 cloves
garlic
6 ozs
fresh green beans
2 media
yukon gold potatoes
14 1/2 ozs
fire roasted canned tomatoes
15 1/2 ozs
canned kidney beans
15 ozs
tomato sauce
8 cups
low sodium chicken broth
1 tbsp
worcestershire sauce
1 1/2 tsps
dried basil
1 tsp
oregano
1/2 tsp
dried thyme
1/4 tsp
pepper
1
bay leaf
4 cups
cabbage
1 tbsp
lemon juice