Name: Garlic Vegetable Soup
Ingredients: 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

Garlic Vegetable Soup

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Servings servings

Ingredients

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

Instructions

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.

Notes

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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Garlic Vegetable Soup