This recipe is loaded with vitamins and is so healthy you can have as much as you like guilt free.

1 tablespoon olive oil
1 medium onion, chopped
1 carrot, chopped
4 cloves garlic, 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)
Chopped parsley or cilantro (optional)

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, salt and pepper if desired. Garnish with parsley
or cilantro, if desired.