Garden Harvest Soup

• 1 tablespoon(s) olive oil
• 1 medium onion, chopped
• 1  carrot, chopped
• 4 clove(s) garlic, thinly sliced
• 1  red bell pepper, chopped
• 8 cup(s) low-salt vegetable or chicken stock or broth
• 1 can(s) (28 ounces) whole, crushed, or diced tomatoes, undrained
• 2 cup(s) water
• 1 small head cabbage, thinly sliced
• .5 teaspoon(s) hot red pepper sauce (optional)
• Salt and freshly ground black pepper (optional)
• Chopped parsley or cilantro (optional)

Directions

1. Heat a large saucepan over medium-high heat.
2. Add oil, then onion; cook 5 minutes, stirring occasionally.
3. Stir in carrot, garlic, and bell pepper; cook until tender.
4. Add stock, tomatoes, water and cabbage; simmer uncovered 20 minutes.
5. Season to taste with hot sauce, salt and pepper if desired.
6. Garnish with parsley or cilantro, if desired.

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