Chunky Cabbage Soup

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.