Zero Point Soup
A simple yet savory soup made with tomatoes, cabbage and a variety of frozen vegetables.
Yield
7 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
vegetables
frozen, large bag, italian blend |
* |
| 28 | ounces |
tomatoes
can, diced, undrained |
|
| ½ | each |
cabbage
head, chopped |
|
| 1 | each |
vegetable stock
or chicken or beef |
*
|
| 2 | teaspoons |
italian seasoning
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
vegetables
frozen, large bag, italian blend |
* |
| 809.2 | ml/g |
tomatoes
can, diced, undrained |
|
| 0.5 | each |
cabbage
head, chopped |
|
| 1 | each |
vegetable stock
or chicken or beef |
*
|
| 1E+1 | ml |
italian seasoning
|
*
|
Directions
Mix broth, tomatoes, italian seasoning and cabbage together in a large pot. Cook until cabbage is nearly tender. Stir in frozen vegetables and cook an additional 10 minutes.
Note: Can add elbow macaroni if you choose.
Makes 7 cups.
