Vegetarian Cabbage Soup
It was good. Made a double batch since all the ingredients had leftovers and used fresh celery, carrots, and bell pepper for the veggies. I also added quinoa for healthy protein and lots of red pepper flakes for spice. Parsley is not in the ingredient list, so I did not buy it and didnt have it on hand.
Ingredients
2-3 Cup Cabbage (1/2 head cabbage, small chopped)
1 Cup Tomatoes (2 medium tomatoes, small diced or use 8 ounce can of crushed tomatoes)
2 tbsp Tomato Paste
2 Garlic (cloves, minced)
1/2 Cup Yellow Onion (small diced)
1 Cup Mix Vegetables (I used 1 cup frozen vegetable medley)
1/2 tsp Oregano
2-3 tbsp Basil (fresh, or 1/2 tsp dried)
1-2 tbsp Lemon (juice, adjust per taste)
4 Cup Vegetable Stock (low-sodium low-fat stock, or water)
Oil Spray
Salt and Black Pepper
Directions
Vegetarian Cabbage Soup
Ingredients
2-3 Cup Cabbage (1/2 head cabbage, small chopped)
1 Cup Tomatoes (2 medium tomatoes, small diced or use 8 ounce can of crushed tomatoes)
2 tbsp Tomato Paste
2 Garlic (cloves, minced)
1/2 Cup Yellow Onion (small diced)
1 Cup Mix Vegetables (I used 1 cup frozen vegetable medley)
1/2 tsp Oregano
2-3 tbsp Basil (fresh, or 1/2 tsp dried)
1-2 tbsp Lemon (juice, adjust per taste)
4 Cup Vegetable Stock (low-sodium low-fat stock, or water)
Oil Spray
Salt and Black Pepper
Directions
- Spray a heavy bottom deep pan with cooking oil spray. Add onion, garlic, oregano, tomato
- paste with pinch of salt and cook for 5 minutes or until onion are translucent.. Stir well so that
- garlic does not burn.
- Add tomato and basil, then saute for 2 more minutes.
- get the full instructions @ chefdehome.com
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