Prep
15 minutes
Cook
20 minutes
Servings per Recipe
4
Serving Size
1½ cups
Nutrition Facts
Calories
: 136
Total Fat
: 5
g
Sodium
: 73
g
Total Carbohydrate
: 20
g
Dietary Fiber
: 6
g
Added Sugars
: 0
g
Protein
: 5
g
Ingredients
1 Tablespoon olive oil (or cooking oil of choice)
¼ head of red cabbage, finely shredded (about 2 cups)
2 medium ripe tomatoes, seeded and chopped
½ cup canned artichoke hearts, drained and chopped
1 cup green peas, frozen or fresh
1 cup water
2 teaspoons dried basil
salt and pepper, to taste
Preparation
Wash hands with soap and water.
Gently rub produce under running water before cutting.
In large soup pot, heat oil over medium heat. Sauté cabbage, tomatoes, artichoke hearts, and peas for 10 minutes.
Add vegetable juice and water. Bring to boil. Reduce heat, add basil, and simmer for 10 minutes, or until all vegetables are tender and soup is piping hot.
Serve in individual serving bowls. Season to taste with salt and pepper.
Refrigerate any leftovers within 2 hours.
Note
- For a spicy kick, try using “spicy” vegetable juice.
- Adapted from Spring Vegetable Soup from MyPlate.gov.