Easy, lo-cal soup recipe---reinvented cabbage soup
1 Tbs canola oil
1 jalepeno pepper, minced
1 small onion, chopped
1 small/med head cabbage (napa or green) chopped
2 14.5 oz cans low sodium chicken or vegetable broth
1 14.5 oz can diced tomatoes
1/2 C lowfat or non fat sour cream
salt and pepper to taste
Saute pepper and onion in oil until soft and fragrant. Add the cabbage and stir fry until softened and beginning to brown, about 5 minutes. Add broth and tomatoes. Bring to a boil, then reduce heat and simmer for about 5 minutes. Remove from heat and stir in sour cream. Salt and pepper to taste.
Option: add fresh chopped mushrooms at the beginning or add dried broken mushrooms with the broth.
Option: stir in some cumin seed and/or thyme.