Ingredients:
- 1 small head of cabbage, chopped
- 4 medium carrots, sliced
- 4 stalks celery, chopped
- 1 onion, diced
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 8 cups vegetable broth (low-sodium)
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs (parsley, cilantro) for garnish (optional)
Instructions:
- Prepare Vegetables:
- Chop the cabbage, slice the carrots, chop the celery, dice the onion, and mince the garlic.
- Saute Vegetables:
- In a large soup pot or Dutch oven, sauté the onions and garlic over medium heat until they are softened.
- Add Remaining Ingredients:
- Add the chopped cabbage, sliced carrots, chopped celery, diced tomatoes (with their juice), tomato sauce, vegetable broth, Italian seasoning, paprika, salt, and pepper to the pot.
- Simmer:
- Bring the soup to a boil, then reduce the heat to low. Simmer the soup, covered, for about 20-25 minutes or until the vegetables are tender.
- Adjust Seasoning:
- Taste the soup and adjust the seasoning if needed. You can add more salt, pepper, or herbs according to your preference.
- Serve:
- Ladle the soup into bowls. Garnish with fresh herbs if desired.
- Enjoy:
- Enjoy your delicious and zero-point cabbage soup!
Note:
This zero-point cabbage soup is a versatile recipe, and you can add other non-starchy vegetables like bell peppers, zucchini, or spinach if you’d like. It’s a great option for a healthy and satisfying meal, especially if you’re looking for something filling and low in points. Adjust the ingredients and seasonings based on your preferences.
