Rating: 4.33 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Carolyn Casner
Source: EatingWell.com, December 2018

Gallery

Read the full recipe after the video.

Recipe Summary test

active:
35 mins
total:
55 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 3g; carbohydrates 19.8g; dietary fiber 7g; sugars 11g; fat 5.2g; saturated fat 0.7g; vitamin a iu 4480.2IU; vitamin c 88.2mg; folate 91mcg; calcium 110.7mg; iron 1.5mg; magnesium 30.2mg; potassium 504.1mg; sodium 451.1mg; thiamin 0.1mg.
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