Ingredients:

• 2 cups low sodium beef, chicken, or vegetable broth
• 1 cup low-sodium tomato juice
• 1 (14 oz) can fire roasted diced tomatoes
• 1 (16 oz) bag coleslaw mix or 6 cups thinly sliced cabbage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper

Directions:

1. In a large pot, add all ingredients.
2. Bring to a boil. Cover and reduce heat to low and simmer for 30 minutes, or until vegetables are soft.
3. Refrigerate leftovers in an airtight container within 2 hours.

Nutrition Information

130 Calories│1.5g Fat (1g Saturated) 24g Carbohydrates│6g Added Sugar │3g Protein│35mg Sodium│0g Fiber