Chunky Cabbage Soup
- Number of Servings: 6
Ingredients
1 tablespoon olive oil 1 cup chopped onion 1 item carrot, thinly sliced 2 teaspoon minced garlic 16 ounce bag shredded coleslaw or 8 cups shredded cabbage 1 teaspoon salt (optional) 1/4 teaspoon ground black pepper 1 item small green bell pepper, sliced thin 15 ounce can chickpeas, drained, rinsed 10 ounce package frozen corn, thawed 15 ounce can diced tomatoes 48 ounce can low-fat, no-salt chicken broth (6 cups) 1 tablespoon fresh thyme leaves, or 1 teaspoon dried 1 item dried bay leaf
In large pot, heat oil. Add onion, carrot, garlic, cabbage, salt and pepper; cover and cook until softened, about 4 minutes. Stir in bell pepper, chickpeas, corn, tomatoes, broth, thyme and bay leaf. Cover; bring to boil. Reduce heat; simmer about 7 minutes, or cook until of desired tenderness. Garnish with thyme sprig, if desired. Delicious with warm corn bread.
Makes 6 Servings:
4 points
Number of Servings: 6
Recipe submitted by SparkPeople user DAWNNISE.
Makes 6 Servings:
4 points
Number of Servings: 6
Recipe submitted by SparkPeople user DAWNNISE.
Nutritional Info Amount Per Serving
- Calories: 233.1
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,688.2 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 9.0 g
- Protein: 9.1 g
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