High in fiber, rich in vitamins A, B, C, E, and very affordable--what's not to like about cabbage?
|Stewed tomatoes*||2 28 oz cans|
|Whole tomatoes*||2 16 oz. cans|
|Green onions (scallions)||6|
|Heads of cabbage||1large or 2 small heads|
|Zucchini||3-4, leave skins on, slice thinly|
|Beef or vegetable bullion crystals*||To taste|
|Lipton soup mix, veggie or onion*||2 packages|
Cut all veggies into small-medium size pieces. Put all veggies into 1 extra large pot (or 2 large pots) and mix with soup mix and bullion. Add about 3 28oz cans of water to the soup. After vegetables cook down, season soup with garlic, parsley, pepper or whatever spices you like. Try adding a little cayenne pepper for some heat!
Yields: 20+ servings (Feel free to cut recipe in half)
*If low-sodium versions of these ingredients are available, they are always a healthier option.