Recipe: Tomato Cabbage Soup

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On a chilly Friday in fall, what’s better than a hot bowl of a nutritious and flavorful soup? While most of my veggie soups are pureed, this one I kept with chunks of vegetables in a broth.

Ingredients:

Fresh baby tomatoes, halved
Canned roasted tomatoes (Note: I used some canned because I had them and I didn’t have enough fresh tomatoes, but technically freshly roasted tomatoes would probably be even better!)
Cabbage
Garlic
Onion
Oregano
Basil
Cayenne Pepper
Parsley
Salt

I didn’t put any carrots in, but you could if you want more veggies.  The greatest thing about this soup is that it’s super quick and easy to make!

Love,

J. Molly

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