Vegetable Soup

A Heart-Healthy Soup Recipe

• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 1 cup shredded cabbage
• 2 stalks celery, chopped
• 10-oz. package sliced fresh mushrooms
• 3 cloves garlic, shopped
• 1 tsp. dried thyme
• 1 bay leaf
• ½ tsp. dried rosemary
• ½ tsp. dried parsley
• 1 tsp. honey
• ¼ tsp. pepper
• 1 Tbsp. Worcestershire sauce
• 1 cup fresh or frozen corn
• 4 cups low-sodium or reduced-sodium chicken broth
• 1 14.5oz. can unsalted stewed tomatoes, undrained

In a large pot, heat oil over medium heat and lightly sauté all vegetables except corn till tender. Add seasonings, corn, broth, and tomatoes. Bring to a boil. Reduce heat to low and simmer 1 hour uncovered. Discard bay leaf before serving.

Makes 4 servings.

Nutrition Facts (per serving): Calories 210, Fat 9 g, Sodium 190 mg, Carbs 28 g, Fiber 5 g, Protein 8 g

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