Spring Vegetable Soup

Ingredients

• 1 tablespoon extra virgin olive oil — or cooking oil of choice
• 1/4 head of red cabbage, finely shredded — about 2 cups
• 2 medium ripe tomatoes, seeded and chopped
• 1/2 cup canned artichoke hearts, drained and chopped
• 1 cup green peas, frozen or fresh
• 2 1/2 cups low-sodium vegetable juice
• 1 cup water
• 2 teaspoons dried basil
• salt and pepper — freshly ground black pepper, optional, to taste

Method

1. Wash hands with soap and water.
2. In large soup pot, heat oil over medium heat.
3. Sauté cabbage, tomatoes, artichoke hearts, and peas for 10 minutes.
4. Add vegetable juice and water.
5. Bring to boil.
6. Reduce heat, add basil, and simmer for 10 minutes, or until all vegetables are tender and soup is piping hot.
7. Serve in individual serving bowls.
8. Season to taste with salt and pepper.