|Peeled diced potatoes||2 Cup (32 tbs)|
|Diced carrots||1 Cup (16 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Shredded cabbage||3 Cup (48 tbs)|
|Canned no salt added tomato paste||6 Ounce (1 Can)|
|Ground black pepper||1⁄4 Teaspoon|
|Homemade beef broth/Commercial low-sodium variety||6 Cup (96 tbs)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
Combine all ingredients except parsley in a large stockpot.
Bring to boil, reduce heat and simmer 20 minutes, or until vegetables are tender.
Remove 3 cups vegetables and broth and puree in a blender or the work bowl of a food processor fitted with a metal blade.
Return puree to pot, add parsley and reheat.