Cabbage Soup is a one-pot, budget-friendly winter soup, loaded with vegetables, flavored with dried herbs and spices, and cooked in a rich tomato and chicken broth base.
1cupgreen beanstrimmed and cut into 1-inch sections
1cuppeeled and sliced carrots
1- 15oz.can of diced tomatoesincluding the juices
1 - 6oz.can of tomato paste
8cupschicken brothlow-sodium or homemade chicken stock can be used
1zucchinilightly peeled and sliced
salt and pepperto taste
Instructions
In a large stockpot over medium heat, saute diced onion and celery with a bit of non-stick cooking spray until softened (about 6 minutes). You can alternately use a bit of olive oil, which is still quite healthy, even on a low calorie diet.
Add minced garlic, basil, oregano, and crushed red pepper. Saute 1-2 minutes more until herbs and garlic are fragrant.
Add sliced cabbage, green beans, and carrots to the pot.
Pour in diced tomatoes and tomato paste.
Then, carefully pour in chicken broth.
Bring soup to a simmer, reduce heat, cover, and boil gently until vegetables are tender and softened, about 20 minutes.
Add zucchini to the soup and cook several minutes longer.
Stir the soup, season with salt and black pepper to taste, and serve.