4 c. low-sodium chicken broth
1 large chopped onion
1 lb. sliced carrots
5 minced garlic cloves
4 stalks celery, diced
1 small diced head cabbage
1 large green bell pepper, sliced
4 plum tomatoes, diced
1 Tbsp. dried basil
1-inch chunk fresh ginger
3 1/2 c. cold water
salt and pepper to taste

In large pot, combine all ingredients, except salt and pepper. Bring to a boil. Simmer for 45 minutes. Remove ginger and season with salt and pepper to taste. Serves 8 to 10 people.