This Cabbage Soup is easy to make and so delicious! It's also low in calories, packed with veggies and it makes great leftovers.
chopped yellow onion
fresh green beans (or frozen),
end trimmed, chopped (1 1/2 cups)
red bell pepper,
chopped (4 packed cups)
(14.5 oz) can
petite diced tomatoes
low-sodium chicken broth
Salt and freshly ground black pepper
chopped fresh parsley
Heat olive oil in a large pot over medium-high heat.
Add onion, carrot and celery, then saute 6 minutes. Add in garlic and saute 1 minute longer.
Stir in green beans, bell pepper, cabbage, tomatoes, chicken broth, Italian seasoning and season with salt and pepper to taste.
Bring mixture to a boil, then reduce heat to medium-low, cover and simmer until all of the veggies are tender, about 15 minutes.
Thin soup with a little more broth or water if desired. Mix in parsley and serve warm.
For an added protein and to make this soup more filling you can add in cannellini beans, kidney beans or chick peas. Lentils would be a good option too just add more broth.
You could add hamburger or sausage to the soup, brown before simmering with the soup.
Add a little lemon for extra flavor, or red pepper flakes for a little kick.
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