Cabbage and Tomato Soup
From The American Institute for Cancer Research

This hearty soup makes use of many vegetables, with a handful of whole-grain oats for extra nutrition as well as heartiness.

1 Tbsp. canola oil
2 medium onions, chopped
1 medium carrot, grated
1 medium leek, white part only, chopped
1 head cabbage, quartered and sliced crosswise into 1/2-inch strips, about 6 cups
1 can (15 oz.) diced tomatoes, with liquid
4 cups vegetable stock or canned broth
1/2 cup old-fashioned rolled oats, or steel-cut type
1/2 - 1 tsp. dried thyme, as desired
1/2 tsp. sugar
1 bay leaf
Salt and freshly ground black pepper, to taste

In a large Dutch oven or saucepan, heat oil over medium-high heat. Add onion, carrot and leek and stir to coat with the oil. Cover pot tightly, reduce heat to medium-low and cook 10 minutes. Mix in cabbage, cover pot and cook another 10 minutes, until cabbage is wilted.

Stir in tomatoes, stock, oatmeal, thyme, sugar and bay leaf. Season to taste with salt and pepper. Bring to boil, reduce heat to simmer and cook, uncovered, until oatmeal is cooked and cabbage is tender, about 20 minutes if using rolled oats (30 minutes for steel-cut oats).

Serve immediately. Store unused soup in refrigerator. Chilled soup will absorb liquid, so add more broth, as needed, when reheating.

Makes 6 servings.

Per serving: 141 calories, 4 g. fat (less than 1 g. saturated fat), 25 g. carbohydrate, 6 g. protein, 7 g. dietary fiber, 795 mg. sodium.