Easy healthy recipe using purple cabbage, carrots, onion, mushrooms with a tomato soup base. This recipe for Simple Cabbage Soup is packed with fiber and low in calories.
Ingredients
1smallwhite onion
2clovesgarlicminced
15 ouncepackagevshiitake mushroomssliced
3wholecarrotspeeled and sliced
3cupslow sodium tomato juice
2 cups low sodium chicken broth
214.5 ouncecans no-salt-added fire roasted diced tomatoes
1zucchini sliced in rounds and quartered
1 yellow squash sliced in rounds and quartered
18 ouncebag of frozen green beans
1 15 ouncecan of kidney beans drained and rinsed
3 cups purple cabbage chopped
1 tspItalian seasoning
salt to taste
black pepper to taste
1/2 tsp crushed red pepper flakes
Instructions
Heat a large skillet over medium-low heat and coat it with nonstick cooking spray. Cook the onion, garlic, mushrooms and carrots until they begin to get soft, about 5 minutes.
Add the tomato juice, chicken broth, tomatoes, the cooked vegetables, and the remaining vegetables to a slow cooker. Season with the Italian seasoning and salt and pepper, to taste.
Cook on low until vegetables are tender, 2 to 3 hours.
To freeze leftovers: Remove desired portion, pour into plastic freezer bags and lay flat on a baking sheet and freeze. Once the soup is frozen flat, it is much easier to store without taking up too much room. To thaw, place bag in fridge for 24 hours and then reheat.