1/8 to 1/4 teaspoon crushed red pepper flakes (optional for heat)
1 (15-ounce) can diced tomatoes with their liquid
6 cups stock or broth, see our ultra-satisfying veggie broth or homemade chicken stock
2 cups chopped potato (2 medium)
3 to 4 heaped cups chopped or shredded cabbage
2 bay leaves
1 cup frozen peas
1/2 teaspoon apple cider vinegar or fresh lemon juice, optional
DIRECTIONS
Fresh tomatoes: Substitute about 1 pound (5 to 6 tomatoes) for one 15-ounce can of diced tomatoes.
Store leftover soup for up to 3 days in the refrigerator and up to a month in the freezer.
Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. Calculations included vegetable broth.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
NUTRITION PER SERVING: Serving Size 1 cup / Calories 137 / Total Fat 5.7g / Saturated Fat 0.8g / Cholesterol 0mg / Sodium 677.5mg / Carbohydrate 20.3g / Dietary Fiber 4.9g / Total Sugars 7.5g / Protein 3.2g
AUTHOR: Adam and Joanne Gallagher
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59 comments… LEAVE A COMMENT
Petro May 22, 2022, 4:41 am
Delicious and no fancy and expensive ingredients – I added pasta shells.
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