(Serves 2)
Calories: 148
Protein: 4g
Carbohydrate: 20g
Fat: 7g 

Ingredients
(Choose organic foods when possible)
½ red bell pepper (chopped)
1 large red onion (chopped)
1 tbs. olive oil
1 carrot (cut into thin slices)
2 cups green cabbage (coarsely chopped)
1 tomato (chopped)
2 stalks celery (chopped)
1 small piece of fresh ginger (peeled and sliced fine)
1 tbs. chili powder
1 tbs. parsley flakes
1 tsp. dulse flakes
2 tsp. Bragg's Liquid Aminos (soy sauce alternative purchased at health food store)
2 cups pure water

Directions
In a large cooking pan, bring water to a boil, then add vegetables and seasonings. Bring to a boil again and simmer, stirring occasionally for 15-25 minutes until the vegetables are soft.

Note
This soup tastes super, and is very warming on a cool day or night. The vegetables are high in nutrients and fiber making it very filling and satisfying. My soup is also low in calories to help get you lean and keep you that way. A large bowl of this soup can be eaten with a protein of choice, such as chicken, fish or beef to make a fast and easy meal. Double the recipe and make this soup on Sunday, refrigerate it and then you can have it throughout the week as desired. For a thicker soup add less water.