Chef’s Note

“While this is no miracle soup, if your cutting down on calories it’s a nice way to go. Loaded with veggies and flavor and naturally low in fat and calories it’s the perfect lunch, snack or starter! And freezes well. If you want to make this into a main course, you can add leftover chicken or turkey or even ground turkey along with cooked brown rice, quinoa or even whole wheat noodles.”










  • 1 smallonion, diced
  • 2 garlic cloves, minced
  • 1 cup diced carrot
  • 4 cups chopped cabbage approx. 1/4 heads of cabbage
  • 1 cupgreen beans
  • 2 whole bell peppers, chopped
  • 1 (28ounce) canlow sodium diced tomatoes
  • 6 cupslow sodium beef broth
  • 2 tablespoonstomato paste
  • 2 bay leaves
  • thyme & basil
  • pepper
  • 2 cupsbroccoli florets
  • 2 cups sliced zucchini
  • Directions

  • In a large pot cook onion & garlic over medium heat until slightly softened.
  • Add carrots, cabbage & green beans and cook an additional 5 minutes.
  • Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes.
  • Add in zucchini & broccoli. Simmer an additional 5 minutes or until softened.
  • Remove bay leaves before serving.
  • NOTES: To add more flavor.
  • Replace canned tomatoes with spicy canned tomatoes.
  • add a few dashes of hot sauce.
  • fresh herbs such as basil or cilantro.
  • parmesan cheese (or a cheese rind while cooking).
  • a very small amount of balsamic vinegar.
  • tomato paste or bouillion.
  • a splash of wine.
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