Ingredients:
• 6 cups vegetable broth (or low-sodium veggie broth)
• 1 small head of cabbage, chopped
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, chopped
• 2 bell peppers, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (with juice)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon salt (optional)
• ½ teaspoon red pepper flakes (optional, for a little heat)
• 1 zucchini, chopped (optional)
• 1 cup green beans, chopped (optional)
Instructions:
1. In a large pot, heat a small amount of broth and sauté the onions, garlic, carrots, celery, and bell peppers until softened (about 5 minutes).
2. Add the remaining broth, cabbage, diced tomatoes, and seasonings.
3. Bring to a boil, then reduce heat and let simmer for 30-40 minutes, stirring occasionally.
4. Add zucchini and green beans in the last 10 minutes of cooking.
5. Taste and adjust seasoning as needed.
6. Serve hot and enjoy!
This soup is low in calories, high in fiber, and packed with nutrients to keep you full while supporting weight loss. You can eat it as a meal replacement or alongside lean protein for a balanced diet.