1 med-large onion
2-4 large carrots, peeled and sliced 1/2 in. or chopped
1 (28 oz) can tomatoes, any style or a 32 oz bottle V-8
1 head green cabbage, finely shredded or chopped
Salt, pepper to taste
1 bay leaf, optional
caraway seeds
fresh or dried basil, parsley, oregano, etc.
1 tbsp. oil
1 tbsp. soy sauce

Sauté onions in oil. Add carrots, cabbage, and remaining ingredients. If using canned tomatoes do not drain.

Bring to a boil then lower heat to a simmer until done, (cover if necessary) 15-36 minutes. You can also add fresh green beans, or a can or two of chili or chili beans.

Can be made in a 400°F oven in covered deep casserole, or in a slow cooker.

Serve with whole grain pasta, rolls or such, toasted cheese.

Serves 3-6

Submitted by: L. Regal