Spring Vegetable Soup | MyPlate

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)