Recipes

Basque Cabbage Soup
2 T. Extra Virgin Olive Oil
1 medium yellow onion, diced
2 carrots, peeled and diced
3 stalks celery with leaves, diced
1 small head green cabbage, diced
3 cloves garlic, minced
1 potato, diced
1 18oz. can Progresso Fire Roasted Tomato Recipe Starter or tomato sauce
128 oz chicken or veggie stock
1 packet Swanson Flavor Boost, Chicken
2 tsp dried thyme
1-2 tsp Kosher salt, divided
1-2 tsp ground pepper, divided

Heat oil in large stock pot or dutch oven (7qt).  Add diced onion, celery, carrots, and garlic.  Heat through until onion turns transparent, be careful onion does not brown.  Add diced potato, cabbage and tomato sauce, stir.  Add herbs, spices, and half of the salt and pepper.  Slowly add stock until pot is almost full.  Bring to boil.  Lower to simmer.  Put on the lid and let it simmer for 1 hour.  Taste and add additional salt or pepper to suit your tastes. Stirring occasionally continue to cook for 4-6 hours.  The length cooking depends on how hungry you are:-).
Serve with slow cooker beans, salsa, and french bread.