Skinny Cabbage Soup


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 4 cups vegetable broth
  • 1 small head cabbage, chopped
  • 1 (14.5 ounce) can chopped stewed tomatoes
  • 3carrots, peeled and cut into coins
  • 2 teaspoons paprika
  • 1 bunch kale, chopped
  • 1 (15 ounce) can chickpeas(Optional)
  • salt and ground black pepper to taste
  • Directions

  • Step 1

    Heat olive oil in a large pot over medium heat. Saute onion and garlic in the hot oil until onion is translucent, about 5 minutes. Add broth, cabbage, tomatoes, carrots, and paprika. Cook until cabbage softens, 10 to 15 minutes. Add kale, cover to trap steam, and cook until soft, 7 to 10 minutes. Pour in chickpeas and cook until heated through, 1 to 2 minutes. Season with salt and pepper and serve hot.


  • Cook's Note:

    I change up the spices every time; a tiny bit of cayenne pepper adds a nice punch, too.

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