Garlic Vegetable Soup

Servings 8 servings


  • 2 tablespoons olive oil
  • 3/4 cup chopped onion
  • 2 medium carrots chopped
  • 2 medium stalks celery chopped
  • 1/4 medium head cabbage chopped
  • 6 cups low sodium chicken broth
  • 2 14.5-oz. cans diced tomatoes
  • 3 1/2 cups water
  • 3 cloves garlic pressed
  • 1/2 teaspoon freshly ground black pepper


  • Stovetop Instructions: Heat the oil in a large saucepan with a tight-fitting lid over medium heat; sauté onion, carrots, celery and cabbage for about 5 minutes, stirring well. Raise heat to high and add broth, tomatoes and water. Bring to a boil, reduce heat to low, cover and simmer gently for 1 hour. Remove from heat and add garlic and freshly ground black pepper.
  • Slow Cooker Instructions: Combine all ingredients in a slow cooker. Cover and cook on low heat setting for 7 to 9 hours (depending on the manufacturer, model and age of your slow cooker), or on high setting for 4 to 6 hours.


NUTRITION: per serving: 110 Calories; 6g Fat; 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 793mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat. Points: 2
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