Cabbage Soup

My recipe

Ingredients
* 1 head of cabbage – cored and chopped to desired consistency
* 1 large or 2 smaller onions – medium chopped (type doesn’t matter)
* 1 large or 2 smaller carrots, chopped
* 2 celery stalks, chopped
* 1 28 oz can of whole tomatoes or dice tomatoes undrained (canned tomatoes are great here too)
* 2 bell peppers chopped (any color)
* 2 to 4 TBS oil (your preference)
* TBS of minced garlic or more if desired
* 4 cups of chicken broth (homemade or store bought if low sodium)
* salt and pepper to taste. Start with 1 tsp salt and 1/2 tsp black pepper and go from there
* 3 jalapeños, sliced and seeds included (optional)
* cup of chopped up spinach or collard greens (stems removed) (optional)

Instructions
* heat oil in 7 qt or larger Dutch oven or soup pot
* Sauté onions, carrots and celery until onions are translucent
* Add garlic and sauté 30 more seconds
* Add tomatoes and mash them up until you’re happy with the consistency. Heat them thru for a bit
* Add remaining ingredients except spinach or collard greens ( if using)
* bring to a boil, turn down to a simmer and cook for 45 minutes.
* Add spinach or collard greens and cook for 10 minutes more.
* Taste and add more salt and/or pepper if needed. Serve

Notes: Can cook longer if you want softer vegetables or less time if you want firmer vegetables. Also if using hot peppers use what you want. I had jalapeños that had to be used. Had good luck with 2 habaneros.