INGREDIENTS
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3/8 cup olive oil
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1 large sweet onion (like Vidalia), cut into strips
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1 garlic clove, chopped
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1 fennel bulb (white part), cut into strips
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1/2 medium cabbage, shredded into thin strips
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2 cans fire roasted tomatoes
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6 cups vegetable broth
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1/4 cup all-purpose flour
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2 tablespoons liquid smoke, hickory flavor
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salt and pepper to taste