1 1\/2 cups sliced carrot
\n1 1\/2 cups diced onion
\n5 garlic cloves, minced
\n6 cups broth (beef, chicken, or vegetable)
\n1\/2 diced green cabbage
\n1 1\/2 cups diced zucchini
\n1 16oz can of stewed tomatoes
\n1 8oz can diced tomatoes
\n1 tsp. dried basil
\n1\/2 tsp. dried oregano
\n1\/2 tsp. salt
\n2 tsp. hot sauce (optional)<\/p>\n
In large saucepan, sprayed with nonstick cooking spray, saut\u00c3\u00a9 onions, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, stewed tomatoes, diced tomatoes, zucchini, basil, oregano and salt; bring to a boil, cover, lower heat and simmer, about 45 minutes or until carrots are tender. For a thicker texture, let cool and puree \u00c2\u00bd the pot, and for those who like a little sizzling flavor add some hot sauce, you won\u00e2\u20ac\u2122t regret it. Serve hot. This soup can be frozen.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/2 cups sliced carrot 1 1\/2 cups diced onion 5 garlic cloves, minced 6 cups broth (beef, chicken, or vegetable) 1\/2 diced green cabbage 1 1\/2 cups diced zucchini 1 16oz can of stewed tomatoes 1 8oz can diced tomatoes 1 tsp. dried basil 1\/2 tsp. dried oregano 1\/2 tsp. salt 2 tsp. hot sauce (optional) In large saucepan, sprayed with nonstick cooking spray, saut\u00c3\u00a9 onions, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage,…<\/p>\n