Cabbage & Kale SoupSubmitted by: GRACEFULAGER
Cabbage, fresh, 1 head, small (about 4-1/2" dia)
Kale, 3 cup, chopped
Del Monte Diced Tomatoes, No Salt Added, 1.5 cup
Swanson 99% fat free no MSG chicken broth, 2 cup (one 14 oz can)
Garlic, 3 cloves grated
Lawrys salt-free 17 seasoning, 1 tsp
Baby Carrots, raw, 10 large cut in half
Water, bottled, 4 serving (32 oz)
Wild Rice, .5 cup
Barley, pearled, raw, .5 cup
Onion, 1 medium, chopped
Sea Salt to taste
Combine all ingredients, except rice and barley, in stock pot, cover and simmer until carrots are tender, about 30 minutes. Add wild rice and barley, cover and simmer for one hour. Serve topped with Asiago or Romano cheese. Note: I like to use Napa Cabbage for a milder cabbage flavor.
Number of Servings: 10
Recipe submitted by SparkPeople user GRACEFULAGER.