Ingredients

The following ingredients have 4 Servings
  • 8 cups low sodium vegetable broth
  • 1 cup carrots (, chopped)
  • 1 cup parsnips (, chopped)
  • 1 cup celery (, chopped)
  • 2 tablespoons tomato paste (, optional)
  • 1/2 head cabbage (, cut into 1-2 inches pieces)
  • 1 clove garlic (, grated)
  • 1/2 cup white onion (, chopped)
  • 14.5 ounces canned petite tomatoes (, drained)
  • 2 tablespoons lemon juice
  • 1/4 teaspoon chili powder
  • Salt and Pepper (, to taste)

Instruction

  • In a large stock pot or Dutch oven, bring the vegetable broth to a rapid boil and then add the carrots, parsnips and celery and optionally, the tomato paste.
  • Boil until soft, approximately 10 minutes.
  • Add the cabbage, tomatoes, cabbage, lemon juice and chili powder. Continue to cook over low heat until the cabbage just starts to soften, approximately 5 minutes.
  • Season to taste with salt and pepper. Serve.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.