INGREDIENTS
3 tbsp
olive oil
2 cups
onion
1 1/2 cups
carrot
1 1/2 cups
celery
2 tbsp
tomato paste
4 cloves
garlic
3/4 tsp
ground fennel seed
1/2 tsp
ground pepper
1/2 tsp
sea salt
1/8 tsp
pepper flakes
15 oz
canned tomatoes
6 cups
chicken stock
2 cups
potato
3 cups
cabbage
2
bay leaves
1 cup
peas
1/2 tsp
lemon juice