Ingredients
| 2 tablespoons | Extra Virgin Olive Oil |
| 1 | medium onion, chopped |
| 2 | medium carrots, chopped |
| 2 stalks | celery, chopped |
| 1 | medium red bell pepper, chopped |
| 2 cloves | garlic, minced |
| 1 1/2 teaspoon | Italian seasoning |
| 1/4 teaspoon | salt |
| 1/2 teaspoon | ground pepper |
| 8 cups | low sodium vegetable broth |
| 1 | medium head green cabbage, halved and sliced |
| 1 | large tomato, chopped |
| 2 teaspoons | white wine vinegar |
Directions
Heat oil in a large pot over medium heat. Add onions, carrots, and celery. Cook, stirring until the vegetables begin to soften 6 to 8 minutes. Add bell pepper, garlic, Italian Seasoning, pepper, and salt and cook, stirring for 2 minutes.
Add broth, cabbage, and tomato; increase heat to medium-high, and bring to a boil. Reduce heat to maintain a simmer, partially cover and cook until all vegetables are tender, 15 to 20 minutes more.
Nutrition
Per serving: 2 cups
| Calories | 133 |
| Total carbohydrates | 20 g |
| Dietary fiber | 7 g |
| Total Sugars | 11 g |
| Protein | 3 g |
| Total fat | 5 g |
| Saturated fat | 1 g |
| Vitamin A | 4480 iu |
| Vitamin C | 88 mg |
| Folate | 91 mcg |
| Sodium | 451 mg |
| Calcium | 111 mg |
| Iron | 2 mg |
| Magnesium | 30 mg |
| Potassium | 504 mg |
Casner, Carolyn. “Weight-Loss Cabbage Soup”. www.eatingwell.com/recipe/269488/cabbage-diet-soup/December 2018. September 27, 2023.