from Flylady.net

Ingredients

  • 2 14.5-oz. cans low sodium diced tomatoes un-drained
  • 1 large onion - chopped
  • 4 garlic cloves - pressed
  • 2 tbsp olive oil - divided
  • 2 large carrots - chopped
  • 2 small celery stalks - chopped
  • 1 medium turnip - chopped
  • 2 cups green beans - cut in 1 inch pieces
  • 6 cups low sodium chicken broth
  • 1/4 head of cabbage - chopped
  • 1/2 tsp thyme
  • salt and pepper to taste

Directions

  1. In a large soup pot, heat one tbsp of the olive oil over med-high heat. Add the onion and cook until nearly translucent. Now add the garlic - don’t let the garlic brown! Saute another couple of minutes.
  2. Add the rest of the chopped veggies, sauteing for just a minute or two. You’re not cooking them - just sauteing for the wonderful flavor this step will infuse in your soup. Add thyme and salt and pepper while sauteing.
  3. Now put the veggies in the crock pot, then add the tomatoes and broth. Cook on low heat setting for 7 -9 hours or hight 4 -6 hours.