Ingredients
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- 3 stalks celery, chopped
- 4 large carrots, peeled and chopped
- 3 medium Yukon gold potatoes, ½-inch cubes
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup tomato juice
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 head green cabbage, cored and chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon sugar
- ½ teaspoon thyme
- ¼ teaspoon celery salt
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped, for garnish
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