The Undiet Cabbage Soup

2 quarts water
4 tsp chicken bouillon
3 tbsp olive oil
½ tsp black pepper
1 tsp salt
2 cloves garlic, chopped
½ onion chopped
½ head cabbage, core and chop into large pieces
14 ½ ounces of Italian stewed tomatoes
2 stalks celery sliced
2 carrots sliced and cut in half
In a large pot, heat oil and add in onion and garlic. Cook for about 5 minutes, until the onion is translucent.

Add in the water, bouillon, salt and pepper, carrots and celery. Bring to a boil.

Add in the chopped cabbage, simmer until the cabbage begins to soften

Add in the can of Italian stewed tomatoes with the juice.

Return to a boil, turn down heat and let simmer for 15 to 30 minutes

Stir often


You can add basil, red pepper flakes, a little lemon, some rosemary or other herbs to give it more flavor. The soup is flavorful without added seasonings, however, everyone is different.

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