Winter's-Almost-Over Vegetable Soup

4 med. carrots

4 thin stalks of celery and tops

½ med. head of green cabbage

1 med. onion

2 big cloves of elephant garlic

1 14.5oz. can of tomatoes and juice

2c frozen (shelled) edamame

1t powdered rosemary

1t hickory smoked sea salt

1/2t Penzey's Black and Red Pepper

3 bay leaves

Slice or chop all the vegetables into a 5 quart pot. Add tomatoes, seasonings and about 4 cups of water. Simmer slowly at least an hour, while you Think Spring Thoughts. Serve with crusty bread sticks, biscuits or just as is if you're watching your carbs. . .Lin