3 tablespoons olive oil
1/2 yellow onion chopped
2 cloves garlic minced
8 cups low sodium chicken broth vegetable broth fine too
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon black pepper or to taste
1/2 head cabbage chopped in 1 1/2″ chunks
4 carrots peeled and chopped
2 stalks celery sliced thinly
14.5 ounces stewed tomatoes
US Customary – Metric
In a large pot add the olive oil over medium heat then add in the onions and garlic, onion and cook until the onions are see through, about 3-5 minutes.
Add in the broth, salt, pepper, cabbage, carrots, celery and tomatoes and simmer for 30 minutes.
Yield: 8 servings, Amount per serving: 130 calories, Calories: 130g, Carbohydrates: 13g, Protein: 6g, Fat: 6g, Saturated Fat: 1g, Sodium: 514mg, Potassium: 539mg, Fiber: 3g, Sugar: 5g, Vitamin A: 105.7g, Vitamin C: 33.6g, Calcium: 6.7g, Iron: 9.1g