Cabbage Soup:

• olive oil
• 1-1/2 cups each onion, carrots and celery (sliced fennel would be good too)
• 2-4 garlic cloves, minced (to taste)
• 1 can (14.5 oz.) cut green beans (I use no-salt)
• 4-6 cups cabbage, sliced and then chopped
• 1 can (14.5 oz.) petite diced tomatoes (I use no-salt)
• new potatoes, cut into chunks
• 6 cups low sodium chicken broth (could use vegetable broth)
• 4 bouillon chicken cubes and 2-4 cups water
• Italian seasoning (to taste)
• Parmesan rind
• salt and pepper (I find there is enough salt in the broth, chicken cubes and tomatoes)
• couple dashes of low sodium soy sauce or tamari to finish

Heat just enough olive oil to saute the onions, carrots and celery for about 10-15 minutes. Then add the garlic and cook another minute.

Add the rest of the ingredients and bring to a boil. Cover and simmer for about 15-30 minutes or until the veggies are tender to your taste. Add more broth if needed.

Serve with Tuna Fish Sandwich or a small green salad.

Tuna Fish Sandwich: (this is my favorite of all my tuna fish sandwich recipes)

This is an adapted version of Panera Bread’s sandwich.

• 1 can (6 oz.) solid white Albacore tuna, drained (I buy Vital Choice brand or Wild Planet) – all natural, nothing added
• 3 tsp. low-fat mayonnaise
• 1 tsp. sweet relish (to taste)
• 3/4 tsp. Dijon mustard
• prepared horseradish sauce to taste – I added
• Pepperidge Farm soft wheat (45 calories per slice) or Live Carb Whole Wheat Bread
• red onions, sliced
• tomatoes, sliced
• fresh lettuce leaves

Combine the tuna, mayonnaise, relish and mustard in a bowl. Serve on toasted bread with onions, tomato and lettuce. This would make an excellent tuna melt or just serve over lettuce without the bread.

Recipe by cookingwithauntjuju.com