INGREDIENTS
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1 small Yellow Onion, diced
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2 ribs of Celery, chopped
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4 Carrots, peeled and chopped
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3 cloves Garlic
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2 cups Gold Potatoes, diced
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1 small head Green Cabbage, roughly chopped
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1 14.5 oz can Fire Roasted Crushed Tomatoes
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8 cups Vegetable Broth*
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½ tsp Black Pepper, plus more to taste
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½ tsp Fresh Thyme, finely chopped
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½ tsp Caraway (Optional)