Mom Life with Adrienne

Ingredients:

• 1 Tbsp EVOO
• 1 onion diced
• 3 medium carrots, diced
• 2 celery stalks
• 1/2 cup mushrooms, diced
• 1 medium zucchini, diced
• 10 potatoes, diced
• 15 oz can diced tomato with juices
• 1 head of cabbage, cored and chopped
• 1 Tbsp Italian seasoning
• 32 oz vegetable broth
• salt and pepper to taste

Directions:

1. In a large Dutch Oven or Stock pot over medium heat drizzle EVOO. Add onion and garlic, cook until onion is transparent
2. Add in rest of ingredients. Bring to a boil.
3. Reduce to a simmer for 20-30 minutes until vegetables are tender.
4. Serve
5. Enjoy!!!

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