2 large potatoes
1 small cabbage
1 small can tomato sauce
2 tbsp The Blend
1 tbsp chicken base
1 cup chopped onion
1 tbsp thyme
4 quarts water
In large stock pot, bring water to boil with chicken base
Chop vegetables and add to pot
In small frying pan, use preferred oil to sauté chopped onion until fragrant. Drain and add to pot.
Add seasonings and tomato sauce.
Once boiling, reduce heat and simmer for 2 hours.
Serve and enjoy. We recommend partnering with a chunk of your favorite rustic bread, perfect for dipping!
Smoky mesquite with sea salt & pepper