1 large onion, chopped
4 stalks celery, chopped
1 medium head cabbage, chopped
4 carrots, sliced
3 bay leaves, chopped
1 half teaspoon dried basil, crushed
1/4 teaspoon salt
4 cloves garlic, peeled and deseeded
1 cup chicken broth
salt and pepper to taste
In a large sauce pan, puree onion, celery, cabbage, carrots, bay leaves, basil and salt and pepper. Continue this until well mixed, about 30 minutes. Bring liquid to a boil and reduce heat to medium-low; boil for 3 hours.