Vegan Cabbage Soup

Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version of this vegan soup, stir in canned beans, such as cannellini or navy.

—Taste of Home Test Kitchen

Prep: 15 min. • Cook: 6 hours • Makes: 10 servings

• 4 cups vegetable stock
• 1 can (14 oz.) Italian diced tomatoes
• 1 can (6 oz.) tomato paste
• 1 small head cabbage (about 1 ½ lbs.), shredded
• 4 celery ribs, chopped
• 2 large carrots, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tsp. Italian seasoning
• ½ tsp. salt
• Fresh basil, optional

In a 5- or 6-qt. slow cooker, whisk together stock, diced tomatoes and tomato paste. Stir in vegetables, garlic and seasonings. Cook, covered, on low until the vegetables are tender, 6-8 hours. If desired, top with fresh basil.

1 cup: 110 cal., 0 fat (0 sat. fat), 0 chol., 866mg sod., 24g carb. (13g sugars, 6g fiber), 4g pro.