1 (14.5 Ounce) Can Italian-Style Stewed Tomatoes, Drained And Diced
1 Stalk Celery Chopped
1 Small Bag of Baby Carrots
Directions
In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic and remaining vegetables; cook until onion is transparent, about 5 minutes.
Stir in stock, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
Stir in tomatoes. Return to a boil, then simmer 30-60 minutes, stirring often. Serve with cornbread and salad.