Hearty Vegetable Soup with Bone Broth

Ingredients

• 58 g (4 tbsp) olive oil
• 75 g onion - diced
• 154 g (1 cup carrots) – cut into medallions
• 143 g (1 cup) celery – chopped
• 235 g (1 2/3 cups) turnip – diced
• 220 g green and/or yellow string beans – cut into small lengths
• 134 g (1 large) green bell pepper/capsicum – cut into pieces
• 17 g (1 tbsp) garlic - grated
• 225 g (2 cups) white cabbage – cut into pieces
• 38 g (2 tbsp) tomato paste
• 1835 g (7 2/3 cups) chicken bone broth
• 1 tbsp dried parsley
• 10 g (1 1/2 tsp) salt
• ½ tsp black pepper
• 1 tsp dried marjoram
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 large bay leaf