Spring Vegetable Soup
Makes:
4 servings
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 (or cooking oil of choice)
- 1/4 head of red cabbage, finely shredded (about 2 cups)
- 2 medium ripe tomatoes, seeded and chopped
- 1/2 cup canned artichoke hearts, drained and chopped
- 1 cup green peas, frozen or fresh
- 2 1/2 cups low-sodium vegetable juice
- 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
