Garden Harvest Soup

Healthy Recipes From Drs. Mehmet Oz and Michael Roizen

GMA Recipes Dinner
Servings:Over 8
Cook Time: min


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 4 garlic cloves, thinly sliced
  • 1 red bell pepper, chopped
  • 2 quarts (8 cups) low-salt vegetable or chicken stock or broth
  • 1 can (28 ounces) whole, crushed or diced tomatoes, undrained
  • 2 cups water
  • 1 small head cabbage, thinly sliced
  • 1/2 teaspoon hot red pepper sauce (optional)
  • Salt and freshly ground black pepper (optional)
  • Optional garnishes: chopped fresh parsley, chopped fresh cilantro
  • Cooking Directions

    Heat a large saucepan over medium-high heat, add oil, then onion; cook 5 minutes, stirring occasionally. Stir in carrot, garlic, and bell pepper; cook until tender. Add stock, tomatoes, water, and cabbage; simmer uncovered 20 minutes.

    Season to taste with hot sauce and salt and pepper, if desired. Garnish with parsley or cilantro, if desired.

    Recipes courtesy of They can be found in the book "YOU: On a Diet" by Michael Roizen, M.D. and Mehmet Oz, M.D.

    Recipe Summary

    Main Ingredients: chicken stock, broth, carrots

    Course: Appetizer/Starter, Brunch, Dinner, Lunch, Soup, Side Dish, Vegetable

    More Recipes You May Like
    Emeril's Garden Vegetable Soup
    A Hearty Winter Soup
    Emeril's Garden Vegetable Soup
    A Great Way to Serve Veggies to the Family
    Stephanie O'Dea's Harvest Soup
    Sip This End of Summer Soup on a Rainy Day
    Dwight D. Eisenhower's Vegetable Soup
    Fill Up on This Delicious Soup
    Emeril's Roasted Pumpkin Soup
    Warm Up With This Fall Soup
    Fabio Viviani's Italian Wedding Soup
    Try This Fabulous Soup