Cabbage Tomato Soup Recipe

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Ready in: < 30 minutes
recipe difficulty 2/5

Difficulty: 2 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1 tablespoon olive oil
1 large chopped onion
1/2 head chopped cabbage
salt to taste
1 can (15 oz size) diced tomatoes
2 cans (15 oz size) broth or equal amount of bouillon and water
Tabasco to taste
1 tablespoon brown sugar, or to taste

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Directions:

In a large pot or Dutch oven, heat the oil until shimmery on MEDIUM HIGH. Add the onion and stir to coat with fat. Cook, stirring frequently. Add the cabbage as it's prepped, stirring to coat.

When the onion and cabbage are beginning to soften, add the salt, tomatoes and broth or water/bouillon. Reduce heat to MEDIUM, cover and let cook for about 15 minutes or until cabbage is soft but still holds its structure.

Stir in the tabasco and sugar.

75 Calories; 2 g Protein; 2 g Fat; 13 g Carb; 3 g Fiber; NetCarb10; 45 mg Calcium; 1 mg Iron; 156 mg Sodium; 0 mg Cholesterol.

This recipe from CDKitchen for Cabbage Tomato Soup serves/makes 6

Recipe ID: 89301

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