• Cooking Time: 4 - 4 1/2 Hr HIGH
• Servings: 5 - 6
• Preparation Time: 20
• 1 Head Green Cabbage, stem removed
• 1 C Carrots, sliced
• 2 stalks Celery, sliced and leaves reserved
• 5 Sweet Peppers, seeded and sliced
• 1 Red Onion, diced
• 3 cloves Garlic, chopped
• 796ml can Diced Tomatoes
• 1 Zucchini, halved lengthwise and sliced
• 540ml Navy Beans, drained
• 5 C Low Sodium Vegetable Stock
• 3 Tbsp. EVOO
• 1 Tsp. Dried Thyme
• ½ Tsp. Dried Marjoram
• ½ Tsp. Red Pepper Flakes
• ½ Tsp. Ground Sage
• ½ Tsp. Dried Oregano
• 2 Bay Leaves
• 1/3 C Fresh Parsley, chopped
• 1 ¼ Tsp. Black Pepper +
• 1 ½ Tsp. Sea Salt +

1. Start by adding the celery, carrots, peppers, and onions to the pot. Season with a ½ Tsp. sea salt and black pepper.
2. Using a mandolin with the shredding setting activated, start by shredding the cabbage on one of the smaller settings for a finer shred. Halfway through, switch to a larger setting and shred the remaining cabbage a bit larger. Add the cabbage to the pot.
3. Add the garlic, tomatoes, vegetable stock, thyme, marjoram, pepper flakes, oregano, sage, bay leaves, and another ¼ Tsp. sea salt / black pepper. Drizzle with the oil, cover and set to HIGH.
4. After 2 ½ hours, open the lid and stir in the drained beans, zucchini, and another ¾ Tsp. sea salt & ½ Tsp. black pepper. Cover and continue cooking on high for another 1 ½ - 2 Hours.
5. Prior to service, stir in the fresh parsley and celery leaves.

This cabbage soup is so flavourful and because it is done in the slow cooker it is also super easy! Tender cabbage is so wonderful along with a delicious, flavourful broth, this soup is so comforting and enjoyable.