ZERO POINT CABBAGE SOUP

Ingredients

1 tablespoon olive oil

2 carrots peeled & diced

2 stalk celery diced

1 yellow onion peeled & diced

2 cloves garlic peeled & minced

4 cups low-sodium beef broth (or vegetable broth)

28 ounces canned diced tomatoes

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon pepper

4 cups green cabbage chopped

3 cups cauliflower rice (fresh or frozen)

1 cup green beans chopped (fresh or frozen)

Chopped fresh parsley for garnish

Instructions

Place a large stockpot over medium heat. Add the olive oil. Once the oil is hot add the carrots, celery, onion, and garlic. Cook for 5-6 minutes, or until vegetables start to soften, stirring frequently.

Add the beef broth, tomatoes, basil, oregano, salt, and pepper. Stir everything together and then bring the soup to a light boil.

Add the cabbage, cauliflower rice, and green beans to the pot. Stir the veggies in, cover the pot, and reduce the heat to medium-low. Allow the soup to simmer for 15-20 minutes or until the cabbage is tender.

Give the soup one more stir and check the seasoning. Portion into bowls and garnish with a little fresh parsley if desired. Serve warm.