Ingredients:
3 tablespoons olive oil
1/2 a medium yellow onion, finely chopped
2 garlic cloves, minced
8 cups of low-sodium chicken broth (you can also use vegetable broth)
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon black pepper (adjust to your liking)
1/2 of a cabbage, chopped into roughly 1 1/2″ pieces
4 carrots, peeled and diced
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2 celery stalks, thinly sliced
One 14.5-ounce can of stewed tomatoes
Instructions:
In a sizable pot, warm the olive oil over a medium flame. Stir in the onions and garlic and sauté until the onions turn translucent, typically taking around 3-5 minutes.
Introduce the chicken broth, season with salt and pepper, then toss in the cabbage, carrots, celery, and stewed tomatoes. Allow the mixture to simmer gently for about 30 minutes.
Nutritional Details:
Servings: Makes 8 bowls.
Per Serving: 130 calories, 13g carbohydrates, 6g protein, 6g fat, 1g saturated fat, 514mg sodium, 539mg potassium, 3g fiber, 5g sugar. As for vitamins and minerals: Vitamin A is at 105.7%, Vitamin C at 33.6%, Calcium at 6.7%, and Iron at 9.1%.
