VEGAN CABBAGE SOUP

I much prefer vegetables, but I am not a vegan. I often get requests for vegan recipes so when this one showed up in my mailbox I thought of all you vegans out there. I have not yet tried it but plan to soon. I hope you enjoy it. I got it in my mailbox from TOH. It is credited to the TOH test kitchen in Wisconsin.

• 4 cups vegetable stock
• 1 can (14 ounces) Italian diced tomatoes
• 1 can (6 ounces) tomato paste
• 1 small head cabbage (about 1-1/2 pounds), shredded
• 1 medium onion, chopped
• 4 celery ribs, chopped
• 2 large carrots, chopped
• 2 garlic cloves, minced
• 2 tsp Italian seasoning
• 1/2 tsp salt
• Fresh basil, optional
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• In a 5- or 6-qt. slow cooker, whisk together stock, diced tomatoes and tomato paste. Stir in vegetables, garlic, Italian seasoning and salt. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, top with fresh basil.

• Yield: 10 1 cup servings
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