Tuna Infused Cabbage Soup
½ Head Of Cabbage
¾ Cup Carrots
1 Can fat free chicken broth.
1 cup celery
½ Bell Pepper
½ Cup Onions
¼ Cup Green Onions
Palm full of Parsley
Palm Cilantro
2 Tablespoons of cornstarch
1 Tablespoon of Olive oil
Seasoned salt to taste
Black Pepper to taste (2 teaspoon)
Garlic Powder to taste (2 teaspoon)
Thyme to taste (2 teaspoon)
Cut up the celery, bell pepper, onions, green onions, cilantro, & parsley and sauté them in a frying pan till caramelized. Cut up cabbage and carrot and add to a pot with 4 cups of water and 1 can of fat free chicken broth. Add seasonings from the frying pan into the pot and bring to a healthy boil. Add season salt, black pepper, and garlic powder. Simmer for about 15 to 20 minutes or until cabbage is tender. Bring to a boil and add 2 tablespoons of cornstarch that has been dissolved in cold water. Simmer another 5 minutes. Makes 2 hefty servings of about 275 to 300 calories.
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