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Cabbage Soup

Autumn in Michigan is a magical, beautiful time - the weather is cool and the cabbages are plenty! It's a perfect time to make cabbage soup and enjoy this hearty, vegetarian meal with some good bread! 1 small head of cabbage, chopped. Remove the center core before chopping. 2 TBSP olive oil 1 medium onion, diced 1 carrot, diced 1 rib of celery, diced 2 cloves garlic, minced 1 can diced tomatoes (14.5 oz) 6 cups vegetable stock 1 potato, peeled and diced (optional) 1/2 tsp dried thyme salt and pepper fresh lemon juice In a large pot, add olive oil and heat. Add onion, carrot and celery and cook until softened, about five minutes. Add garlic and stir in. Once the garlic become fragrant add the cabbage. Add salt and pepper - to taste. Stir all contents together and let cabbage cook with other vegetables for about five or ten minutes. Add dried thyme and can of diced tomatoes, including juice. Stir well. Add vegetable stock and potato (if using). Stir contents and bring to a boil. Reduce heat to simmer, cover and continue to simmer for 30-35 minutes. Taste for seasoning. Add more salt and pepper if needed. A squeeze of fresh lemon juice is a nice finishing touch and brightens the soup. Serve and enjoy!