Cabbage Soup Recipe
Ingredients:
3 tablespoons of olive oil
1/2 medium-sized yellow onion, finely chopped
2 garlic cloves, minced
8 cups of low-sodium chicken broth (vegetable broth can also be used)
1 teaspoon of kosher salt
1/2 teaspoon of dried thyme
1/2 teaspoon of black pepper (adjust to your taste)
1/2 cabbage, roughly chopped into 1 1/2″ pieces
4 carrots, peeled and diced
2 celery stalks, thinly sliced
One 14.5-ounce can of stewed tomatoes
Instructions:
In a large pot, heat the olive oil over medium heat. Add the finely chopped onions and minced garlic, sautéing until the onions become translucent, which usually takes about 3-5 minutes.
Pour in the chicken broth, season with salt and pepper, and add the cabbage, carrots, celery, and stewed tomatoes. Allow the mixture to gently simmer for approximately 30 minutes, or until the vegetables are tender.
Nutritional Information:
Servings: This recipe makes 8 bowls.
Per Serving: 130 calories, 13g carbohydrates, 6g protein, 6g fat, 1g saturated fat, 514mg sodium, 539mg potassium, 3g fiber, 5g sugar.
Vitamins and Minerals (DV%): Vitamin A – 105.7%, Vitamin C – 33.6%, Calcium – 6.7%, Iron – 9.1%.