Cabbage and Edamame Soup

 

I think of this soup as the antidote to holiday eating.  Most of us tend to overindulge during the holidays and this soup helps to balance that.  It is chock full of great vegetables and edamame for a protein boost.  It is non-fat, low calorie, high fiber and just tastes really good.  Try a big bowl of this before your next holiday party and you will find you feel full and consume less unhealthy foods.

Edamame are edible, green, immature soybeans.

This makes a huge pot of soup to keep in the fridge or freezer.  If you prefer you can make a half recipe.  Play with the seasonings, but keep the salt to a minimum.

 

2 cups chopped onions

2 cups chopped celery

4 cups sliced carrots

2 cups sliced mushrooms

2 cups sliced zucchini

1 1/2 cups diced green pepper

2 cups fresh or frozen shelled edamame

8 cups shredded green cabbage

2 teaspoons minced garlic

2 teaspoons dried parsley (or 2 tablespoons minced fresh parsley)

1/4 teaspoons black pepper

1 tablespoon vegetable soup base (I used Better Than Bouillon Vegetable Base)

2 cans (28 ounces each) crushed tomatoes

8 cups water

 

Coat an 8 quart or larger stock pot with spray oil.

Saute the onions and celery over high heat.  add the remaining fresh vegetables as you prepare them, stirring with each addition.

Add the water, tomatoes, and seasonings.  Bring to a boil.  Reduce heat to simmer, cover and cook until vegetables are done (20-30 minutes)

 

Makes 22 cups.  Each cup has just 66 calories.