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This soup offers a warm, comforting start to an autumn meal.

Jean Kressy
Recipe by Cooking Light October 2002

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Recipe Summary

Yield:
9 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium heat. Add leek, carrot, and celery; cook 8 minutes or until tender, stirring occasionally. Stir in broth and next 8 ingredients (broth through tomatoes); bring to a boil.

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  • Reduce heat; simmer 20 minutes or until vegetables are tender. Stir in cabbage; cover and cook 1 minute or until cabbage wilts. Stir in parsley.

Nutrition Facts

136 calories; calories from fat 12%; fat 1.8g; saturated fat 0.3g; mono fat 1.2g; poly fat 0.3g; protein 6.3g; carbohydrates 24.8g; fiber 3.1g; iron 2.5mg; sodium 458mg; calcium 97mg.
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