INGREDIENTS
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3 carrots, chopped
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1 onion, chopped
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1 small head cabbage, cored and chopped
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2 quarts water
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2 cloves of garlic, minced
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4 teaspoons chicken bouillon granules
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1 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon dried basil
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1/4 teaspoon dried oregano
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1/4 teaspoon marjoram
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1 can (14.5-ounces) Italian-style stewed tomatoes, drained and diced
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2 celery stalks, chopped
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1 1/2 tablespoons olive oil