Ingredients:-
- 2 tablespoons olive oil
- 8 ounces sliced button mushrooms
- 2 large yellow or white onion, chopped
- 1 bunch celery, grated (see Cook's Note)
- 3 carrots, grated
- 2 green peppers, stemmed, seeded and grated
- 2 cloves garlic, grated
- Half a head green cabbage, shredded
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt and freshly ground black pepper
- One 28-ounce can crushed tomatoes
- 4 cups low-sodium chicken broth
The healthy banana bread recipe
Directions:-
Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.
Add the cabbage to the pot and stir until it begins to wilt about 2 minutes. Pour in the crushed tomatoes, chicken broth, and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.
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