Ingredients
Scale
- 2 tablespoons olive oil
- 2 yellow onions, diced
- 2 celery stalks, diced
- 2 carrots, diced
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon fennel seed
- ¼ teaspoon salt
- 1 can crushed tomatoes
- 4 cups beef, chicken or vegetable broth
- 2 cups water
- 1 ½ cups diced parsnip
- 1 ½ cups diced turnips
- 2 cups Randall Pinto Beans, drained
- 1 ½ cups shredded cabbage
Instructions
- In a large stock pot, heat the olive oil over medium high heat. Sweat the onions, celery and carrots until soft, about 3 minutes. Stir in the dried oregano, dried parsley, fennel seed and salt.
- Add the crushed tomatoes, broth and water and bring to a boil.
- Stir in the diced parsnips, turnips and pinto beans. Turn the heat down to low and simmer for 10 minutes.
- Add the shredded cabbage and simmer for 5 more minutes. Serve immediately.