Ingredients:-

-  2 tablespoons olive oil

-  8 ounces sliced button mushrooms

-  2 large yellow or white onion, chopped 

-  1 bunch celery, grated (see Cook's Note)

-  3 carrots, grated

-  2 green peppers, stemmed, seeded and grated

-  2 cloves garlic, grated

-  Half a head green cabbage, shredded

-  2 tablespoons low-sodium soy sauce

-  1/2 teaspoon garlic powder

-  1/2 teaspoon onion powder

-  Kosher salt and freshly ground black pepper

-  One 28-ounce can crushed tomatoes 

-  4 cups low-sodium chicken broth

The healthy banana bread recipe

Directions:-

Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.

Add the cabbage to the pot and stir until it begins to wilt about 2 minutes. Pour in the crushed tomatoes, chicken broth, and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.