Garden Harvest Soup

By toobze

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 medium onion, chopped
• 1 carrot, chopped
• 4 garlic cloves, thinly sliced
• 1 red bell pepper, chopped
• 2 quarts (8 cups) low- salt vegetable or chicken stock or broth
• 1 can (28 oz) whole, crushed, or diced tomatoes, undrained
• 2 cups water
• 1 small head cabbage, thinly sliced
• 1/2 tsp hot red pepper sauce (optional)
• Salt and freshly ground black pepper (optional)
• Optional garnishes: chopped fresh parsley, chopped fresh cilantro

Details

Servings 10
Adapted from doctoroz.com

Preparation

Step 1

Heat a large saucepan over medium-high heat. Add oil, then onion; cook 5 minutes, stirring occasionally. Stir in carrot, garlic and bell pepper; cook until tender. Add stock, tomatoes, water and cabbage; simmer uncovered 20 minutes. Season to taste with hot sauce and salt and pepper if desired. Garnish with parsley or cilantro if desired.

Nutrition Information
Makes 10 servings (about 1 cup each); 176 calories per serving
Total fat 4 g
Saturated fat 0.8 g
Healthy fats 2.85 g
Fiber 3.6 g
Carbohydrates 15.9 g
Sugar 4.6 g
Protein 7.1 g
Sodium 374 mg
Calcium 73 mg
Magnesium 35 mg
Selenium 5.6 mcg
Potassium 631 mg

Excerpted from YOU: On A Diet Revised Edition: The Owner's Manual for Waist Management by Michael F. Roizen and Mehmet C. Oz. Copyright (c) 2006, 2009