Garden Harvest Soup

Added to Recipes on Thu 06/24/2010


Makes 10 servings (about 1 cup each); 176 calories per serving

1 tbsp extra-virgin olive oil
1 medium onion, chopped
1 carrot, chopped
4 garlic cloves, thinly sliced
1 red bell pepper, chopped
2 quarts (8 cups) 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)
Salt and freshly ground black pepper (optional)
Optional garnishes: chopped fresh parsley, chopped fresh cilantro


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.


Nutrition Information
Total fat 4 g
Saturated fat 0.8 g
Healthy fats 2.85 g
Fiber 3.6 g
Carbohydrates 15.9 g
Sugar 4.6 g
Protein 7.1 g
Sodium 374 mg
Calcium 73 mg
Magnesium 35 mg
Selenium 5.6 mcg
Potassium 631 mg


You on a diet


Excerpted from YOU: On A Diet Revised Edition: The Owner's Manual for Waist Management by Michael F. Roizen and Mehmet C. Oz. Copyright (c) 2006, 2009 by Michael F. Roizen, M.D., and Oz Works LLC, f/s/o Mehmet C. Oz, M.D.  Excerpted with permission by Free Press, a Division of Simon & Schuster, Inc.