Garden Harvest SoupServings: 18
Yield: 18 cups
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 carrot, chopped
4 cloves garlic, thinly sliced
1 red bell pepper, chopped
2 quarts vegetable broth
28 ounces diced tomato (1 can) ... or equivalent fresh
1 cup water
1 small head of cabbage, thinly sliced
1/2 teaspoon hot red pepper sauce, optional
salt and pepper, optional
fresh parsley, optional
fresh cilantro, optional
1. In a large saucepan, over med-hi heat, cook onion in heated oil for 5 minutes, stirring occasionally. Stir in carrot, garlic & bell pepper; cook until tender.
2. Meanwhile, in large stock pot, heat stock, tomatoes, water & cabbage. Add veggies once tender.
3. Simmer, uncovered, for about 30 minutes.
4. Season to taste with hot sauce, salt & pepper, or herbs as desired.
Per Serving: 107 Calories; 3g Fat (22.0% calories from fat); 1g Saturated fat; 4g Protein; 18g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 738mg Sodium.
Exchanges: 1 Grain(Starch); 1 Vegetable; 1/2 Fat.
recipe adapted from "YOU on a diet"