Cabbage Soup
High in fiber, rich in vitamins A, B, C, E, and very affordable--what's not to like about cabbage?
| Ingredients | Amount |
|---|---|
| Stewed tomatoes* | 2 28 oz cans |
| Whole tomatoes* | 2 16 oz. cans |
| Green onions (scallions) | 6 |
| Heads of cabbage | 1large or 2 small heads |
| Celery | 1 bunch |
| Green peppers | 3 |
| Zucchini | 3-4, leave skins on, slice thinly |
| Beef or vegetable bullion crystals* | To taste |
| Lipton soup mix, veggie or onion* | 2 packages |
Directions
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.
