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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 clove(s) garlic smashed |
1/2 onion chopped |
1 yellow pepper chopped |
1 sweet potato peel and diced |
1 head(s) broccoli chopped (stems included) |
1/2 head(s) cabbage chopped |
1 can(s) garbanzo beans drained and rinsed |
2 can(s) vegetable broth |
1 can(s) v8 (low sodium) |
1 tablespoon(s) cumin |
1 teaspoon(s) cayenne pepper |
salt and pepper to taste |
Directions:
1. -Saute Onion, Pepper and Garlic in oil over medium heat until vegetables are tender
2. -Add 2 cans of Vegetable Broth, Diced Potatoes and Garbanzo Beans
3. -Bring to a boil and cook for about 15 minutes
4. -Add Cumin, Salt, Pepper and Cayenne Pepper- stir well
5. -Add Brocolli and Cabbage
6. -Bring to a simmer, cover and stir occasionally until Cabbage is soft (about 15 minutes)
7. -Add can of V8 and simmer for another 10 minutes
8. -Set a separate pot to the side
9. -Using a slotted spoon puree vegetables (unless you have an immersion blender) and transfer to other pot. Continue doing this until all vegetables are pureed. Pour remaining broth into pot and stir
10. -Ladle into soup bowls and enjoy!
11. There is so much fiber and absolutely nothing bad for you in here, thus the recipe title. I toasted some pita pockets to have on the side.
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