Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version of this vegan cabbage soup, stir in canned beans, such as cannellini or navy beans. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

• 4 cups vegetable stock
• 1 can (14 ounces) italian diced tomatoes
• 1 can (6 ounces) tomato paste
• 1 small head cabbage (about 1-1/2 pounds), shredded
• 4 celery ribs, chopped
• 2 large carrots, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons italian seasoning
• 1/2 teaspoon salt
• fresh basil, optional

Directions

1. In a 5- or 6-qt. slow cooker, whisk together stock, diced tomatoes and tomato paste. Stir in vegetables, garlic, Italian seasoning and salt. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, top each serving with fresh basil.