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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 14 |
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The office I work at is doing our version of the biggest looser - so in an effort to still serve soup and everyone being able to enjoy it I came up with this simple and easy recipe - must have been good because 5 minutes after putting out the soup I went to get some for myself . Read more ......but it was all gone!!!!! Ingredients:
1 1/2 cup onions (diced) |
1 cup celery (diced) |
3 tbsps garlic (minced) |
8 cups nappa cabbage (sliced and chopped) |
2 cups sliced mushrooms |
2 lbs mixed vegetables (frozen, i use the one that had the lima beans added to it) |
29 ozs fire roasted tomatoes (hunts makes these and that would be 2 cans) |
8 cups vegetable stock |
3 bay leaves |
1 tsp thyme (fresh or dried) |
1 tsp oregano |
1/2 tsp allspice |
salt and pepper to taste |
1 tbsp sugar (i used 1 packet of splenda) |
1 tbsp vinegar |
Directions:
1. Over medium high heat, in a large pot add 2 tsps EVOO and the first 4 ingredients, fry for 10-15 minutes or until onions and cabbage have a nice brown color, stirring frequently to make sure you get all the little goodies off the bottom of the pot.
2. Add mushrooms and cook for another 10 minutes. Season with salt and pepper to your taste.
3. Add the frozen vegetables, tomatoes, spices and broth cook for 45 minutes. Remove from heat.
4. Add the sugar and vinegar. This does two things helps nutralize the gas of the cabbage and also the acid of the tomato.
5. Enjoy - on weight watchers this is a zero point soup
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