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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | olive oil | 2 | medium (2-1/2" dia) | Onion, chopped | 2 | medium | carrot, chopped | 1 | leek | Leek, white part only | 6 | cups, shredded | Cabbage, about 1/3 head | 1/2 | cup (8 fl oz) | water | 3 1/2 | cups | Tomatoes canned (1-14 oz), diced, not drained | 1/2 | cup | oatmeal-old fashioned rolled | 1 | teaspoon | thyme, dried | 1 | teaspoon, crumbled | bay leaf - whole (Not Crumbled) | 2 | dash | black pepper, to taste | 4 | cups | broth, vegetable, organic, fat free |
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Steps
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Sequence
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Step
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| | 1 | Heat oil in a large pot over medium heat. Add onion, carrot,and leek and stir to coat with oil. Add 1/4 cup water. Cover the pot, reducing heat to medium low and cook the vegetables for about 5 minutes. Be careful, not to burn. Mix in the cabbage. Add 1/4 cup water; cover and cook another 5 minutes,until cabbage is wilted. | | 2 | Stir in the tomatoes, broth, oatmeal, thyme and bay leaf. Season to taste with pepper and simmer, covered untl the oatmeal is cooked and the cabbage is tender, about 5 more minutes. |
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