Vegetable Soup

1/2 head of cabbage, sliced
1/2 onion, diced
1 cup of sliced carrots
2 cups of cubed zucchini
4 cups of baby spinach
1 can of chickpeas
3 tbsp tomato paste
4 cups of low sodium chicken broth
1 can of low sodium diced tomotes
black pepper, to taste
1 tbsp, basil, oregano, thyme
chile flakes to taste
3 cloves of garlic

Saute, onion and garlic for 3 minutes. Add in carrots, broth, tomato paste, diced tomatoes and cabbage and chickpeas.. Add spices and bring to a boil. Add zucchini and simmer for 15 minutes or until carrots and cabbage are tender. Add spinach and stir until wilted. Serve soup with a few dashed of hot sauce.

Serving Size: 8-10

Number of Servings: 10

Recipe submitted by SparkPeople user KRAZYKELLY72.