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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fills you up with tasty veggies. Use whatever is in season. Ingredients:
32 oz low sodium chicken broth |
16 oz low sodium beef broth |
2 c finely chopped cabbage |
3/4 c finely chopped onion |
1 c sliced celery |
2 c zucchini |
1 c sugar snap peas |
5 cloves garlic, thinly sliced |
3/4 c frozen corn |
32 oz crushed tomatoes |
3 tbsp tomato paste |
Directions:
1. Saute' onions, cabbage, half the garlic, and celery in pan with aprox 2 TBSP of vegetable oil. Saute' on medium heat, stirring frequently, until veggies are translucent and starting to brown.
2. Add broth, crushed tomatoes, and tomato paste, 3 bay leaves and sprig of fresh thyme, stir and heat.
3. When it starts to simmer, add any other veggies except sugar snap peas or snow peas. Grind in some fresh black pepper.
4. Add sugar snap peas about 10 minutes before you will turn off the burner.
5. Let cool, remove bay leaves and thyme.
6. This soup is better the next day, after the flavors have had a chance to meld.
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