Loaded with cabbage, carrots, bell pepper, tomato and plenty of seasoning, this healthy vegetable soup packs in lots of flavor and is ultra-satisfying. This easy recipe makes a big batch for lunches or veggie-packed snacks all week. If you want to bump up the satisfaction factor even more, top with a little cheese or avocado. Source: EatingWell.com, December 2018

Carolyn Casner
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Ingredients

Directions

  • Heat oil in a large pot over medium heat. Add onion, carrots and celery. Cook, stirring, until the vegetables begin to soften, 6 to 8 minutes. Add bell pepper, garlic, Italian seasoning, pepper and salt and cook, stirring, for 2 minutes.

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  • Add broth, cabbage and tomato; increase the heat to medium-high and bring to a boil. Reduce heat to maintain a simmer, partially cover and cook until all the vegetables are tender, 15 to 20 minutes more. Remove from heat and stir in vinegar.

Tips

To make ahead: Refrigerate for up to 4 days. Freeze for up to 3 months.

Nutrition Facts

133 calories; 5.2 g total fat; 0.7 g saturated fat; 451 mg sodium. 504 mg potassium; 19.8 g carbohydrates; 7 g fiber; 11 g sugar; 3 g protein; 4480 IU vitamin a iu; 88 mg vitamin c; 91 mcg folate; 111 mg calcium; 2 mg iron; 30 mg magnesium;

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