Diet Friendly Chunky Cabbage Soup

So either way you look at it, dieting sucks. However one great trick I have learned is that brothy soups help you keep diets in check because the liquid fills you up. Lucky for me, I also like the taste of cooked vegetables(but put a carrot stick in front of me and I'll take your finger instead). So here is a recipe I cook often in the winter. Also in this recipe, I had a leftover turkey carcase from a storebought roasted turkey breast that I picked the meat off of, and made my own stock. You do not have to do that, canned or boxed chicken broth will work just perfect.

Ingredients:

- 2 fat carrots
- 3 large celery stalks
- 1/2 giant sweet yellow onion
- 3-4 tbs Olive oil
- 5-8 cloves of garlic lightly chopped
- 1 head of napa cabbage
- 1tbs dried basil leaves
- 2tbs chicken boullion
- Pepper to taste

Broth- enough chicken stock to fill up half of a large soup pot or fill up your pot half way and boil your poultry bones on high while you chop all of your vegetables but the cabbage.

1. Put the olive oil in your pan and, on medium high heat, sweat down your Mirepoix(thats what you call your base mix of celery, onions, and carrots) and garlic until the onions are starting to become see through. Season with pepper but no salt, there is enough in your stock and in the boullion you will add later.

2. While those are sweating down, feel free to chop up your cabbage. I like it chunky, so I quarter the head of cabbage and then largely slice huge chunks.

3. When your onions are see through, add your broth, basil, and boullion. Bring all of this to a boil and then cover and turn the heat down to low. Let this simmer for a half hour.

4. After letting the carrots and celery get soft and flavor the broth, bring the heat back up to medium and stir in your cabbage. Let that cook for 10 minutes.

5. Serve while the stalks of the cabbage are still a little crunchy.