Garden Harvest Soup

By Christine_cook

Ingredients

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

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, salt and pepper if desired. Garnish with parsley or cilantro, if desired.