It’s fall! Yay! I love fall, it’s just the best season. It’s all about fires, sweaters, walks in the woods, hot apple cider, football and thanksgiving. So, I thought I’d kick off fall by making a large pot of cabbage soup. Cabbage soup is great for you. It’s low calorie, low sugar, high fiber and high vitamin C. I made mine with low sodium V8 and no salt added chicken broth.

I added some white kidney beans for a protein and fiber punch. Enjoy it with a chunk of bread for a full meal.

So, try this recipe out, I am sure you will love it.

Cabbage Soup

(Makes 21 cups)

2 ½ carrots chopped
2 ½ celery stalks chopped
½ large onion chopped
4 cups chicken broth (no salt added)
7 cups V8 (low sodium)
2 cups water
½ teaspoon salt
½ teaspoon pepper
3 tablespoons Frank’s hot sauce
1 tablespoon minced garlic
3/4 tablespoon dried thyme
1 tablespoon dried basil
1 can (14.5 oz) diced tomatoes
¾ head of green cabbage chopped
2 cans white kidney beans drained

Directions
1. Chop carrots, celery and onion and sauté in 1.5 tablespoon olive oil for 4 minutes in large stock pot over medium high heat.
2. Add all remaining ingredients except beans (broth through cabbage) and bring to a boil. Lower heat and simmer for 2 – 2.5 hours, stirring occasionally.
3. Add the beans during the last 10 minutes.

Nutrition Info (1 cup)
Calories – 88
Carbs – 16g
Fat – 0.3g
Protein – 6g
Potassium – 467mg
Sugars – 5g
Fiber – 5g
Sodium – 297mg
Cholesterol – 0mg
Calcium – 7%
Vitamin C – 68%
Vitamin A – 35%
Iron – 9%

As always you can come back and find this recipe here on my Main Dishes section. 🙂