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I was thrilled to hear that one of my favorite soups fit nicely into my new eating plan, FASTer Way to Fat Loss. This vegetable soup is different than most because it has cabbage, and I usually add ground turkey, which makes it really hardy. I like to use either low sodium beef broth or broth without sodium at all. You could also use chicken broth if you wish. I have been cooking this for decades and it might as well make it into 2020!
Cooking spray1 onion, diced2 stalks celery, diced2 carrots, diced4 cloves garlic, minced4 cups cabbage, chopped1 cup green beans, chopped2 tsp Italian seasoning2 teaspoons kosher salt1/2 teaspoon black pepper2 bay leaves4 cups beef broth (more if needed)28 oz canned fire roasted diced tomatoes (with juice)2 tbsp tomato paste1 cup corn (frozen or canned)1 cup peas (frozen or canned)
Spray a large soup pot with cooking spray.Add the onion, celery, carrots, and garlic. Cook for 4-5 minutes until the onion begins to become translucent. If veggies begin to burn at all, add a few tablespoons of water or broth.Add the cabbage, green beans, Italian seasoning, salt, pepper, and bay leaves. Stir and cook for 5 minutes.Add the chicken broth, canned tomatoes, and tomato paste. Bring to a simmer and cook for about 10 minutes until the cabbage is just tender.Stir in the corn and peas. Cook for 2-3 minutes until warmed through.
Variations: I usually add 1 lb. of browned ground turkey to this, and adding taco seasoning without salt to the meat after it's browned with a little water makes it even tastier. Also, I use the old Weight Watchers' recipe of this that uses 2 c. chopped zucchini instead of the corn and peas. It's up to you! And one more thing, the more flavor the better, so I usually add some Herbs de Provence.