Cabbage Soup

So for those of you who may or may not have been burned out on Cabbage soup from the Cabbage Soup diet, this will restore your taste buds to the idea that this soup is actually tasty.  If you did not do the diet, then ignore that statement, it is a great, filling soup with many nutrient dense veggies.

Get that food-processor out.  I used mine for almost every veggie in here.  This really cut rep time down significantly.  Besides, I got to use a kitchen gadget...BONUS!!

Cabbage Soup

Ingredients

1 Large yellow or white onions
2 cloves of garlic minced.
1-2 green peppers
14 oz large can of diced roasted tomatoes.
3 carrots
1 10 oz container of portabella mushrooms
1 bunch of celery
1 cup frozen cut green beans
1/2 head of cabbage
1-48 oz container of low sodium v-8 juice.
Handful of fresh parsley
2 cartons/boxes vegetable stock
1 Tablespoon olive oil
2-3 Tablespoon Worcestershire sauce
Note: Brown some ground turkey to add protein to the soup.  

Directions:

In food processor- I use blade that you use for making coleslaw- slice onions and mushrooms and sauté in large stock pot in olive oil. (You can buy a package of shredded cabbage to save time)
While that is sauteing, run carrots and celery through processor on same setting. Add to pot.
When veggies are soft, add can of tomatoes and minced garlic.
(I used a microplane to mince my garlic - Love my kitchen gadgets)
Run 1/2 of the head of Cabbage through food processor.  Stir into pot along with vegetable stock and green beans.
Dice green peppers and parsley by hand and add to pot with Worcestershire sauce if using.
Cook 15-20 minutes.

Note: You'll want to be sure not to cook this soup too long as cabbage will get bitter. 
Enjoy and stay warm!!