Ingredients
2 tablespoons olive oil
8 ounces sliced button mushrooms
2 large yellow or white onion, chopped
1 bunch celery, grated (see Cook’s Note)
3 carrots, grated
2 green peppers, stemmed, seeded and grated
2 cloves garlic, grated
Half a head green cabbage, shredded
2 tablespoons low-sodium soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
One 28-ounce can crushed tomatoes
4 cups low-sodium chicken broth
Directions
Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering.
Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes.
Add the onions and cook stirring, until soft and golden, about 8 minutes.
Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes.
Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.
Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes.
Pour in the crushed tomatoes, chicken broth and 1 cup water.
Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes.
Season with salt and pepper.
How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us at at dietaefectiva.net to learn more about our program MG
