INGREDIENTS
- 2 tbsp Olive oil
- 2 tbsp Butter, Unsalted
- 1 cup Onion, Finely chopped
- 2 cloves Garlic, Finely minced
- 8 cups Broth , Chicken or vegetable based, Low sodium
- 1 can Stewed tomatoes, 14.5 oz. can
- 1 Cabbage, Small size, Shredded, Can be roughly chopped instead, Can also use a bag of shredded coleslaw mix instead, About 4 packed cups
- 2 stalks Celery, Diced
- 1 cup Frozen vegetables, Combination of green beans, carrots, peas, corn
- Salt, To taste
- Pepper, To taste
- 1-2 tsp Italian seasoning, Adjust according to your taste
- 1-2 tsp Lemon juice, Adjust according to your taste
- 1 tbsp Parsley, Fresh, Roughly chopped
INSTRUCTIONS
- Heat oil and butter in a large nonstick pot over medium-high heat.
- Add onions, garlic and saute until garlic is fragrant and onion is translucent.
- Add broth, stewed tomatoes, cabbage, celery, frozen vegetables, salt, pepper, Italian seasoning and mix until combined.
- Cook uncovered for 20-30 minutes over Medium heat until all the vegetables are tender and the flavors have developed.
- Remove from heat and mix in 1-2 tsp lemon juice.
- Garnish with fresh parsley and enjoy!
NOTES
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
calories: 108kcal, carbohydrates: 19g, protein: 3g, fat: 4g, saturated fat: 2g, cholesterol: 8mg, sodium: 1150mg, potassium: 403mg, fiber: 5g, sugar: 9g, vitamin a: 2037IU, vitamin c: 51mg, calcium: 82mg, iron: 2mg