Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat the oil in a large stockpot or dutch oven. add the onion, celery,bell pepper, carrots and garlic and cook, covered, until almost tender, stirring frequently to prevent burning. add lettuce or cabbage and sweat (cover the pan) for about 2 minutes. add tomatoes and cook for about 5 minutes, covered. add chicken broth or stock, herbs and spices, and bring the soup to a boil. reduce the heat, then simmer for about 1 to 1 1/4 hour, until carrots and celery are very tender. adjust seasoning if necessary. add wine if desired. remove from heat. serve with cornbread or corn muffins. this soup freezes very well. chill thoroughly before freezing.

Target recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.