1 T. olive oil
1 medium onion, chopped
1 carrot, chopped
4 garlic cloves, thinly sliced
1 red bell pepper, chopped
8 c. vegetable or chicken stock
1 can (28 ounces) crushed or diced tomatoes, un-drained
2 c. water or spicy v-8 juice
1 small head cabbage, thinly sliced
Salt and freshly ground black pepper (optional)
1 T. chopped fresh parsley
Heat a large saucepan over medium-high heat, add oil, then onion;
cook 5 minutes, stirring occasionally. Stir in carrot, garlic,
and bell pepper; cook until tender. Add stock, tomatoes, water,
and cabbage; simmer uncovered 20 minutes.
Season to taste with salt and pepper. Sprinkle with parsley and serve.