1 head of fancy cabbage
some leftover bitter greens (type??)
1 large sweet vidalia onion
3 Stalks of celery
2 Tblsp pre-diced garlic
1 c. carrot juice (not very good on its own)
Better than Bullion (vegan bullion) (put it in to taste)
1 can Diced Tomatos
garlic, basil, 3 bay leaves, paprika
I chopped the cabbage and greens into managable pieces and then braised them in the carrot juice and about 2 c. of broth (from the bullion) until they were quite tender. I cooked the onion, celery carrots, and garlic in a skillet with just a bit of Pam until the onions were clear and the carrots were just getting tender.
Those went into the pot with the can of tomatos and more water and bullion. Then I spiced it to my taste.
I ended up with about 10 cups of soup.
It's pretty good on it's own merits, but I think it makes a great basic veggie only base for additions. Tonite, I'm planning on eating it with about 1/2 cup cooked barley to cup of that. I also wanted to try adding boca crumbles and rice, but that will probably be a few days down the road.