1 tablespoon olive oil
1 medium onion, chopped
2 carrots, chopped
4 garlic cloves, thinly sliced
1 red bell pepper, chopped
2 qts (8 cups) low-salt vegetable stock
1 can (28 oz) undrained diced tomatoes
2 cups water
1 small head of cabbage, thinly sliced
1-1/2 teaspoon hot red pepper sauce (I use up to 1-1/2 Tblspns)
Salt as fresh ground black pepper (I haven't needed them, with the hot sauce)
Heat a large saucepan over medium heat. Add oil, then onion.
Cook 5 minutes, stirring occassionally.
Stir in carrot, garlic and bell pepper.
Cook until tender.
Add stock, tomatoes, water and cabbage.
Simmer uncovered 20 minutes. Add hot sauce to taste.
Makes 10, ~1 cup servings. I eat it in 6, 1.5 cup servings. I make it on Sunday and freeze it for the week. Freezing doesn't seem to harm it at all. Great for busy people, you just grab the frozen soup, nuke it, and you have food!