Total Fat: 3.07g
Dietary Fiber: 1.72g
Vitamin A: 4312.39 IU
Folate: 30.54 mcg
Vitamin C: 19.5 mg
Calcium: 64.62 mg
Potassium: 344.25 mg
Sodium: 205.32 mg
It really tastes great for being so low calorie. Not to mention it’s also the cheapest soup you can probably make. So think of it as a win-win. I eat the soup every day for a week, save a lot in making my own lunch and feel good about it.
2 tablespoons of olive oil
2 tbsp of garlic
1/2 medium yellow onion
3 medium carrots, diced
1 can of diced tomatoes with juice
2 tablespoons of balsamic vinegar or red wine vinegar
Dash of Italian seasonings, pepper, cayenne and ground cumin
1 small green cabbage, diced
2 quarts of water or until covered
Saute the garlic and onion in the olive oil, add carrots and let cook until the flavor steams up through them. Add Italian Seasonings, pepper, cayenne and ground cumin. Then add cabbage and stir up into the spices and veggies. Add 1/2 the water and “saute” the cabbage, making sure it soaks up some of the flavor, then add the rest of the water and vinegar and let boil for at least 30 minutes. Sometimes it takes longer, so you can tell when the cabbage is fully done.
Now I didn’t add salt, so you can add that. Also add tapatio or a sprinkle of Parmesan cheese. All up to you. 🙂 Makes like 12 servings, which is way too much – but enough to start a diet.