Vegan Cabbage Soup

Name: Vegan Cabbage Soup
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 10 servings (2-1/2 quarts).
Cuisine: Europe, Italian
Ingredients: 4 cups vegetable stock; 1 can (14 ounces) Italian diced tomatoes; 1 can (6 ounces) tomato paste; 1 small head cabbage (about 1-1/2 pounds), shredded; 4 celery ribs, chopped; 2 large carrots, chopped; 1 medium onion, chopped; 2 garlic cloves, minced; 2 teaspoons Italian seasoning; 1/2 teaspoon salt; Fresh basil, optional

TOTAL TIME: Prep: 15 min. Cook: 6 hours YIELD: 10 servings (2-1/2 quarts).

Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version of this vegan cabbage soup, stir in canned beans, such as cannellini or navy beans. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

4 cups vegetable stock
1 can (14 ounces) Italian diced tomatoes
1 can (6 ounces) tomato paste
1 small head cabbage (about 1-1/2 pounds), shredded
4 celery ribs, chopped
2 large carrots, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons Italian seasoning
1/2 teaspoon salt
Fresh basil, optional

Directions

1. In a 5- or 6-qt. slow cooker, whisk together stock, diced tomatoes and tomato paste. Stir in vegetables, garlic, Italian seasoning and salt. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, top each serving with fresh basil.

Nutrition Facts

1 cup: 110 calories, 0 fat (0 saturated fat), 0 cholesterol, 866mg sodium, 24g carbohydrate (13g sugars, 6g fiber), 4g protein.

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