Ingredients
4 tablespoons olive oil
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves chopped
1 head Savoy cabbage, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 green bell pepper, chopped
1 head of Dino kale, chopped
1 12-ounce can diced tomatoes
1 12-ounce can tomato sauce
2 quarts chicken or beef bone broth (or stock or broth)
1 teaspoon dried or 2 teaspoons minced fresh basil
1 teaspoon turmeric powder
1 teaspoon dried or 2 teaspoons minced fresh oregano
1 tablespoon sea salt
1 teaspoon black pepper
1 bay leaf
Instructions
Heat a large stock pot over medium high heat and add the olive oil.
Add the onion, carrots, and celery, and sauté the vegetables until soft. The onions should be translucent.
Once soft, add the garlic and sauté until fragrant. Add the cabbage, peppers, and kale and sauté until semi-soft but still brightly colored.
Add the diced tomatoes and tomato sauce, give a quick stir to coat veggies, then add the bone broth, basil, turmeric, oregano, salt, pepper, and bay leaf.
Bring to a boil, then reduce the heat to a low simmer and cover.
Simmer for 30 minutes to one hour, to deepen the flavors, then remove the bay leaf and serve hot.
Serves 4
