Chicken Vegetable Soup

Ingredients:

• 2 tablespoon extra virgin olive oil
• 1 medium onion finely chopped
• 3 medium carrots finely chopped
• 2 stalks celery finely chopped
• 4 garlic cloves minced
• 4 cups low sodium chicken broth
• 4 cups water
• 2 cups cooked shredded chicken
• 4 small potatoes with skin, chopped
• 1 medium bell pepper chopped
• ½ teasppon seasoning salt
• 1 teaspoon ground black pepper
• 1 teaspoon thyme
• ½ head of green cabbage coarsely chopped

Directions:

1. Heat a large pot or Dutch oven to medium heat and add olive oil.
2. When oil is hot, add onion, carrots, carrots, and celery. Stir frequently for 5-6 minutes, or until vegetables are aromatic and slightly softened. Add garlic and continue sautéing for 1 more minute. Add all remaining ingredients except cabbage.
3. Bring to a boil, and then reduce to a strong simmer. Simmer for 20 minutes.
4. Add cabbage and simmer for another 20 minutes, or until desired tenderness reached. Add additional seasoning to taste. Serve hot.

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