Ingredients and Instructions
  • 1 teaspoon canola or olive oil
  • 2 cups potato, diced
  • ½ cup onion, chopped
  • 1 cup carrots, chopped
  • ½ cup celery, chopped
  • 2 cups chicken broth
  •  1 cup cabbage, shredded
  • 1 bay leaf
  • 1 (15 oz) can diced tomatoes
  • 1 tablespoon dried parsley
  • salt and pepper to taste
  • Parmesan cheese, grated (optional)



  1. In heavy saucepan, heat oil; add potatoes, onion, carrots and celery, stirring for 5 minutes or until onions are softened.
  2. Add chicken broth, cabbage, and bay leaf.  Bring to boil.
  3. Reduce heat.  Cover and simmer for 20-30 minutes or until vegetables are tender.
  4. Stir in tomatoes, parsley, salt and pepper; heat through.  Remove bay leaf.
  5. Top with parmesan cheese if desired.



Makes 4 servings