ZERO POINT CABBAGE SOUP

Ingredients:

• 1 small head of cabbage, shredded
• 1 large onion, diced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1 bell pepper (any color), diced
• 1 can (14 oz) diced tomatoes (with juice)
• 6 cups vegetable broth (low-sodium)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare Vegetables:
   • Shred the cabbage, dice the onion, slice the carrots, mince the garlic, and dice the bell pepper.
2. Sauté Vegetables:
   • In a large pot, sauté the onion and garlic over medium heat until softened.
3. Add Bell Pepper and Carrots:
   • Add the diced bell pepper and sliced carrots to the pot. Cook for an additional 3-5 minutes until the vegetables begin to soften.
4. Add Cabbage:
   • Stir in the shredded cabbage and cook for another 5 minutes until the cabbage wilts slightly.
5. Add Tomatoes and Broth:
   • Pour in the diced tomatoes with their juice and add the vegetable broth to the pot.
6. Season:
   • Add dried oregano, dried basil, smoked paprika, salt, and black pepper. Stir well to combine.
7. Simmer:
   • Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until all the vegetables are tender.
8. Check Seasonings:
   • Taste the soup and adjust the seasonings if needed.
9. Garnish and Serve:
   • Garnish with chopped fresh parsley and serve your zero-point cabbage soup hot.