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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The name of this soup comes from the nutrients in the Swiss chard, cabbage, carrots, and tomatoes, which abound with vitamins A, B, and C. From Natural Health Magazine October 2000 issue, a collection about what to eat when you have a cold. I make this when i have a cold, it always makes me feel better!! Ingredients:
2 1/2 teaspoons extra virgin olive oil |
1 small onion, diced |
1 medium carrot, peeled and diced |
1 stalk celery, diced |
2 1/2 teaspoons dried italian herb seasoning |
6 cups vegetable broth |
1 (28 ounce) can diced tomatoes with basil |
1/4 medium green cabbage, cored and chopped (about 2 cups) |
1/2 lb swiss chard, tough stem bottoms trimmed, leaves and stems coarsely chopped |
5 large garlic cloves, minced |
1 cup packed chopped fresh basil leaf |
salt & fresh ground pepper |
Directions:
1. Heat oil in soup pot over medium heat. Add onion, carrot, celery, and Italian herb seasoning; saute until vegetables are soft, about 6 minutes. Stir in broth, tomatoes, and cabbage. Bring just to a boil, reduce heat to low, and simmer until vegetables are tender, about 15 minutes.
2. Stir Swiss chard and garlic into simmering soup base. Let bubble for 5 minutes, or until chard is tender. Stir in basil and season with salt and pepper to taste.
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