Sneaky Tomato Soup Recipe

Just pass this off as tomato soup. Or vegetable soup, if you don't like to lie out right- technically, it is a vegetable soup. And though it tastes like kicked up Campbell's, it's way better for you. Because, you know, it's got that secret ingredient. The c-word. (Did you know cabbage helps heal a troubled gut?)

What you'll need:

2 tablespoons olive oil
1 sweet onion, diced
3-4 cloves garlic, minced
1 large sweet potato, peeled and diced
1 small head green cabbage, cored, chopped
4 carrots, peeled, chopped
Sea salt and fresh ground pepper, to taste
1 28-oz can Muir Glen Organic Crushed Tomatoes with Basil
2 14-oz cans Muir Glen Diced Tomatoes with Green Chiles- use plain tomatoes for a milder taste
A quick splash of balsamic vinegar- or cider vinegar
A pinch of organic sugar or dab of agave
1 tablespoon dried basil
1 teaspoon smoked or sweet paprika
Fresh water, as needed

Heat a soup pot over medium high heat and pour in the olive oil. Add the onions and stir to cook. When the onions have softened, add the garlic, sweet potato, cabbage and carrots. Season with sea salt and ground pepper. Stir and cook for ten minutes or so to soften a bit.

Don't worry, your house won't smell cabbage-ish .

Add the the crushed and diced tomatoes; add vinegar, pinch of sugar, dried basil and paprika; stir to combine. Add enough fresh water, as needed, to cover the vegetables; stir. Cover the pot and bring to a simmer; lower heat and cook on a steady simmer until all the vegetables are tender. This could take anywhere from 35 to 45 minutes, or so, depending upon the size of your dice, the pot, your altitude, the weather, the mood you're in. Just keep an eye on it.