INGREDIENTS:
- 2 tsp Oil
- 1 medium Onion, Chopped
- 1 medium Cabbage, sliced thinly
- Salt and Pepper, to taste
- 2 C (or a 15 oz. Can will work) of Crushed Tomatoes
- 2-1/2 to 3 C Vegetable Broth
- dash of Tabasco Sauce
- 1 packet of SPLENDA (or more, to taste)
- 1 Tbl Tapioca Flour (also known as Tapioca Starch)
INSTRUCTIONS:
- In a large stock pot over medium high heat, add the oil and onions. Saute for a few minutes.
- Add the cabbage, salt and pepper and cover, stirring occasionally. Saute for about 5 minutes or until the cabbage is nearly tender. Add the SPLENDA.
- Reduce heat to medium and add the crushed tomatoes, cooking for about 15-20 minutes, uncovered.
- Once the liquid has begun to reduce a little, taste for seasoning. You can add more salt or pepper, if needed. Add the Tabasco, to taste.
- Using a small amount of broth in a bowl, create a slurry by stirring in the Tapioca flour until it's smooth. Add to the soup and bring to a boil.
- Cook until the cabbage is as tender as you'd like and the broth has thickened from the Tapioca flour.
- Ladle into freezer safe containers (I prefer glass) in single serve portions so you can grab and defrost whenever you'd like.
Source: The Veg Life
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