Ingredients
- 4 ounces yellow onion (thin sliced, 1/2 large onion, cut in half)
- 1 cup carrot, sliced
- 3 ounces celery, sliced (1 1/2 celery ribs)
- 3 cans (14 ounce) fat-free beef broth (nonfat)
- 1 can (14 1/2 ounce) diced tomatoes (or use Cajun stewed tomatoes, chopped)
- 2 1/2 cups cabbage, shredded (coleslaw mix works great)
- 2 cubes (8 ounces) beef bouillon cubes (2 cubes)
- 2 garlic cloves, minced
- 1 teaspoon Cajun spice (if using Cajun stewed tomatoes omit)
- 1/4 teaspoon basil
- 1/2 cup zucchini, sliced
How to Make
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Step 1: Spray large saucepan with cooking spray or use a tablespoon of olive oil.
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Step 2: Saute' onion, carrots and celery until tender, approximately 5 minutes.
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Step 3: Combine beef broth, tomatoes, cabbage, bouillon cubes, garlic, Cajun spice, and basil in the saucepan.
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Step 4: Bring to a boil; reduce heat; simmer approximately 30 minutes.
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Step 5: Add zucchini, continue simmering for another 10 minutes.
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Step 6: Serve hot.
Tips & Variations
- What will you need?
- Hmmm, a lot of will power to keep eating vegetable soup day in and day out? I believe in you. You can do it! Stick with it.
We hope you enjoy this recipe!
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