Vegetable soup

Name: Vegetable soup Recipe
Yield: 13
Ingredients: 2 c. green cabbage chopped fine; 2 c. purple cabbage chopped fine; 2 c. sliced carrot; 1 c. diced celery; 1 c. diced onion; 1 large potato diced; 1 can diced tomatoes with herbs if preferred; 1/2 can tomato paste; 4 c. water or chicken broth; 2 c. v8 juice; 1 tb. EVOO; dried herbs; salt and pepper

Number of Servings: 13

Ingredients

2 c. green cabbage, chopped fine2 c. purple cabbage, chopped fine2 c. sliced carrot1 c. diced celery1 c. diced onion1 large potato, diced1 can diced tomatoes, with herbs if preferred1/2 can tomato paste4 c. water or chicken broth2 c. v8 juice1 tb. EVOOdried herbssalt and pepper

Directions

Shred cabbages and begin sauteing in 1 tbl EVOO. Add diced onion, carrot, celery, potato and saute until tender. Add 4 c. water or broth and 2 c. V8 cocktail. Add 1 can diced tomatoes. Stir in 1/2 can tomato paste. Bring to a boil and reduce heat. Simmer for 25-30 minutes. Add basil, oregano, garlic powder, onion powder and salt and pepper to taste.

Serving Size: Makes 13 1-cup servings

Number of Servings: 13

Recipe submitted by SparkPeople user ILAUGH1221.

Servings Per Recipe: 13

Nutritional Info Amount Per Serving

Calories: 80.4
Total Fat: 1.2 g
Cholesterol: 0.0 mg
Sodium: 429.0 mg
Total Carbs: 16.2 g
Dietary Fiber: 3.5 g
Protein: 2.0 g

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