3 Tbsp olive oil
1/2 organic onion, chopped
2 organic garlic cloves, chopped
2 quarts water
4 Tsp chicken bouillon granules
1 Tsp salt, or to taste
1/2 Tsp black pepper, or to taste
1/2 head of organic cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced
1) In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
2) Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
3) Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.