Monday, February 22, 2016

Vegetable Cabbage Soup

We don't count calories on a WFPB lifestyle, but because this soup is so low in calories and contains NO FAT, you can eat a little more decadent at another meal. Packed with veggie goodness, this soup will allow you to check mark off several items on Dr. Greger's Daily Dozen app!

1 head of green cabbage, shredded (or use a 16 oz bag of shredded cabbage)
4 garlic cloves, minced
2 stalks celery, chopped
1 yellow onion, chopped
1 large yellow bell pepper, chopped
2 medium organic zucchini, diced
8 cups of organic vegetable broth
1 T organic tomato paste
1 28 ounce can Italian-style diced tomatoes (with basil, garlic, oregano)
2 bay leaves
1 teaspoon salt
1/4 teaspoon ground pepper
1 t dried basil
1 t. dried oregano

Dump everything into the pressure cooker (or slow cooker) and set to SLOW COOK for 3-4 hours. You can also make this in a big pot on the stove. Bring ingredients to a low boil for a few minutes, cover, and cook for 2-3 hours on medium low until all the veggies are tender. Stir occasionally.

Adapted from Fred Detwiler's amazing recipe. Visit his YouTube channel at Plant-Smart Living with Farmer Fred!

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