– green cabbage – celery – onion – carrots – garlic cloves – broth – tomatoes – oregano dry – pink Himalayan salt – red pepper – apple cider vinegar – lemon juice – bay leaf – gluten-free and vegan miso paste or just use a miso broth – parsley
Slow Cooker – In a slow cooker add all the ingredients. Cook for 4-6 hours on low. Serve right away garnished with fresh parsley.
Stovetop – Add all the ingredients in a large pot and turn the heat to medium high. When it starts to bubble on the sides, cover and turn the heat down to medium-low heat. Cook for about 20-30 minutes or until the carrots are soft.