Full of nutritious vegetables and low calorie, this gluten-free recipe for cabbage soup is perfect to serve on its own or with a salad as a light lunch or dinner.
Preparation time: 15 minutes
Cooking time: 1 hour
Yield: 12 servings
6 medium onions, chopped
2 cloves garlic, minced
1 large green bell pepper, seeded and chopped
14.5-ounce can diced tomatoes with juice
1 medium head of cabbage, cored and chopped
1/2 bunch parsley, chopped
3 large carrots, sliced thin
8 stalks celery, sliced thin
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups chicken bouillon
1 cup water
2 bay leaves
Place all the ingredients in a large saucepan.
Bring the ingredients to a rapid boil, and then reduce the heat, cover the pan, and let the soup simmer for 1 hour.
Discard the bay leaves before serving.
Per serving: Calories 78; Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 540mg; Carbohydrate 16g (Dietary Fiber 5g); Protein 3g.