Nutrition balance score
Great
Glycemic Index
38
Low
Nutrition per serving
Calories695.5 kcal (35%)
Total Fat11.3 g (16%)
Carbs142.6 g (55%)
Sugars82.8 g (92%)
Protein32.5 g (65%)
Sodium6713.4 mg (336%)
Fiber40 g (143%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
6 stalksscallions
sliced
3bell pepper
medium, green, yellow & red, diced
2carrots
diced
1 bunchcelery
trimmed & chopped
1 cupfresh mushrooms
or canned, thickly sliced
14.5 ozdiced tomatoes
fresh or canned
2 lbcabbage
roughly chopped
8 cupswater
4 cupstomato juice
unsweetened, or vegetable juice
2cubes vegetable bouillon
1 tsponion powder
or any ground herb or spice, to taste
1 tspground black pepper
salt
Instructions
Step 1
Preheat some olive oil in a large non-stick skillet.
Step 2
Add in scallion and bell peppers and cook for a few minutes until softened.
Step 3
Add in carrot and celery and cook for another 1-2 minutes.
Step 4
Add in mushroom and tomato and cook for another minute.
Step 5
Bring 8 cups of water to the boil in a large (11-in/28-cm) sauce pot.
Step 6
Add in bouillon cubes or Lipton soup mix.
Step 7
Transfer the cooked vegetables to the sauce pot.
Step 8
Add in tomato juice and cabbage and bring to the boil again.
Step 9
Reduce heat to a simmer, season to taste with onion powder and ground black pepper.
Step 10
Cover and cook at a simmer for about 2 hours.
Step 11
Off the heat and season to taste with salt.
Step 12
Serve.
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