In a large pot with a lid, heat the oil over medium-high heat. Cook the onion and garlic until soft. Add in the cabbage, broccoli and peppers and cook until slightly softened.
Stir in the next 6 ingredients (tomatoes through cumin) and bring the mixture to a simmer. Cook the soup on a simmer for 20-25 minutes, or until all the veggies are tender.
Stir in the cream and cook for 5 minutes more. Serve hot.
Notes
LC SERVING SUGGESTION: A tossed green salad (lettuce -not iceberg-, salad veggies and salad dressing).GLUTEN FREE: Make sure the canned tomatoes and chicken broth are gluten free.NUTRITION: 486 Calories; 30g Fat; 41g Protein; 25g Carbohydrate; 8g Dietary Fiber; 175mg Cholesterol; 508mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 5 Vegetable; 0 Non-Fat Milk; 3 Fat.