Garlic Vegetable Soup

By Tonya_Speed

NUTRITION per serving: 110 Calories; 6g Fat; 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 793mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat. Points: 2

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 medium stalks celery, chopped
• 1/4 medium head cabbage, shredded
• 6 cups low sodium chicken broth
• 2 (14.5-oz.) cans diced tomatoes
• 3 1/2 cups water
• 3 cloves garlic, pressed
• 1/2 teaspoon freshly ground black pepper

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Heat the oil in a large saucepan with a tight-fitting lid over medium heat; saute onion, carrots, celery and cabbage for about
8 minutes, stirring well. Raise heat to high and add broth, tomatoes and water; bring to a boil then reduce heat, cover and simmer for 1 hour. Remove from heat; add garlic and pepper.