- 1 small white cabbage, cored and sliced (about 3 cups)
- 1/4 cup olive oil
- 3 medium onions, diced
- 1 large carrot, quartered and sliced
- 1 stalk of celery, diced
- 1 tsp. smoked paprika
- 1 dried chilli
- 3 cloves of garlic, minced
- 2-3 bay leaves
- 1 tsp. fresh thyme
- 1 jarred red pepper, diced
- 2 tsp. cracked black pepper
- 1 small can of white navy beans (rinsed)
- 1 1/2 cups of Motts vegetable cocktail
- 7 cups of chicken/vegetable stock
- 2 zucchinis, halved lengthwise then sliced
- salt and pepper to taste
- In a large pot, add your olive oil over medium-high heat. Add your onions, carrots, celery, bay leaves, peppers and saute for 7-10 minutes to soften.
- Add your smoked paprika, cabbage, thyme, garlic, black pepper, red peppers and beans and stir to coat all the ingredients with the paprika for a couple of minutes.
- Add your Motts cocktail juice, stock, chili and bring to a boil. Cover and reduce to a simmer on medium heat for 40-45 minutes.
- Adjust seasoning with salt and pepper. Add your green zucchini and simmer for 5 minutes to cook. Serve hot.
