Spring Vegetable Soup
Recipe Image
Makes:
4
servings
Total Cost:
$$$$
Enjoy this tasty soup with your favorite whole grain bread sandwich. The recipe doubles easily if you need to accommodate a large family or group.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/4 head of red cabbage (about 2 cups, finely shredded)
- 2 ripe tomatoes (medium, seeded and chopped)
- 1/2 cup canned artichoke hearts (drained and chopped)
- 1 cup green peas (frozen or fresh)
- 2 1/2 cups vegetable juice (low-sodium)
- 1 cup water
- 2 teaspoons dried basil
- salt and pepper (freshly ground black pepper, optional, to taste)
Directions
- Wash hands with soap and water.
- 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.
American Institute for Cancer Research
