This is a tastier version of traditional cabbage soup. Packed with hearty vegetables and flavors, it's sure to ease the growl in your belly. With fall in full swing, this is the perfect low calorie and low carb soup to add to your weekly shopping list.

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SERVES 8

Prep Time: 10 Minutes | Total Time: 40 Minutes

INGREDIENTS

  • 8 oz mushrooms, diced
  • 1 tsp paprika
  • 1 tsp fennel seed
  • 1/2 tsp pepper flakes
  • 1/2 tsp Italian seasoning
  • 1 tbsp Better than Boullion
  • 1/2 cup green beans, chopped
  • 1/2 cup celery, diced
  • 1 cup tomatoes, diced
  • 1/2 cup carrots, sliced
  • 1/2 cup bell peppers, diced
  • 3 tbsp tomato paste
  • 1/2 cup zucchini, sliced
  • 1 cup cabbage, chopped
  • 1 cup broccoli florets
  • 8 cups water
  • 2 garlic cloves, crushed

DIRECTIONS

1.    Spray the bottom of a large pot with non-stick cooking spray. Add mushrooms and all of the spices except garlic then heat on medium. Mix well and cook mushrooms until they are cooked through (about 5-7 minutes).

2.    Add in the rest of the vegetables, tomato paste, Better than Boullion, and water. Turn stove up to medium-high, mix well, and bring to a boil. Turn down, simmer 20 minutes.

3.    Add crushed garlic. Mix well and simmer 5 more minutes. Bon appetite!

(You can freeze this soup and reheat it on the stove or in the microwave.)

Recipe Source