Garden Harvest Soup

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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.