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Makes 10 servings (about 1 cup each); 176 calories per serving
- 1 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 4 garlic cloves, thinly sliced
- 1 red bell pepper, chopped
- 2 quarts low salt vegetable or chicken stock or broth
- 1 can (28 oz) whole, crushed, or diced tomatoes, undrained
- 2 cups water
- 1 small head cabbage, thinly sliced
- 1/2 tsp hot red pepper sauce (optional)
- 1 salt
- freshly ground black pepper
- chopped fresh parsley (optional)
- chopped fresh cilantro (optional)
Heat a large saucepan over medium-high heat. Add oil, then onion; cook 5 minutes, stirring occasionally. Stir in carrot, garlic and bell pepper; cook until tender. Add stock, tomatoes, water and cabbage; simmer uncovered 20 minutes. Season to taste with hot sauce and salt and pepper if desired. Garnish with parsley or cilantro if desired.
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