1 large onion, finely chopped
1 tablespoon chopped green bell pepper
2 cloves garlic, pressed
1 tablespoon Worcestershire sauce
1/3 cup finely chopped celery
1/3 cup sliced red onion
1 tablespoon chopped fresh parsley
1 (3 ounce) can chicken broth
8 slices white bread, cut into 1 inch cubes
Peel and seed the onion and green pepper. Cut the garlic to 1/2 inch slices. Place the onion and green peppers in the large pot and heat over medium heat. Cook onions and peppers until tender, about 10 minutes.
Place the celery and parsley in the large pot. Cook and stir over medium heat for 5 minutes. Reduce heat to low and stir in the chicken broth. Bring to a boil and simmer for about 2 minutes.
Remove tomato slices from the pot and return to the pot with the cabbage. Stir in chicken broth and tomato slices for about 5 minutes. Serve hot.
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