• prep: 15 min
• cook: 4 hr
• total: 4 hr 15 min

servings:

• 2 large carrots, peeled and sliced into rounds
• 2 russet potatoes, scrubbed clean and sliced into 1/4 inch-thick rounds
• 1 1/2 lb green cabbage (about 1/2 head of cabbage), cored and chopped
• 2 medium-sized onions, sliced into half moons (I used red and yellow onions)
• 2 garlic cloves, minced
• 1 bay leaf
• 1 tbsp organic ground cumin
• 1 tsp sweet Spanish paprika
• 1/2 tsp organic ground coriander 
• 1/4 tsp organic ground turmeric
• Salt and pepper
• 1 cup tomato sauce
• 7 cups low-sodium vegetable broth
• Zest plus juice of 1 lemon
• 1/2 cup fresh dill
• Early Harvest extra virgin olive oil
• Pinch crushed red pepper (optional)

Click Here For Step-By-Step Instructions