Spring has just arrived so I thought I'd post one last soup recipe before warmer weather is upon us. This is a great comforting soup for a rainy day!
1 teaspoon olive oil
2 cups chopped carrots
2 cups chopped celery
1 cup chopped onion
2 cups chopped cabbage
One 15 ounce can diced tomatoes
32 ounces chicken or vegetable broth (*use a gluten-free brand such as Trader Joes if you are on a gluten-free diet)
½ to 1 teaspoon garlic powder
1-2 teaspoons sweet paprika
salt and pepper to taste
Add the teaspoon olive oil, carrots, celery and onion to a large pot and sauté on medium-high heat for 5 -7 minutes, stirring frequently. Add the cabbage, tomatoes, broth, garlic powder and paprika and bring to a boil, then reduce the heat, add salt and pepper to taste and simmer for at least 12 -15 minutes until veggies are tender.
Makes 10 cups, 10 servings
Serving size: 1 cup Calories 40 Protein 2 g Carb 7 g Fiber 2 g Sugars 4 g Fat 1 g Saturated fat 0 g Sodium 490 mg