Portion Size: 1 cup Yields: 8 servings

Ingredients	Notes:
6 cups reduced sodium chicken or beef broth
¼ teaspoon pepper
3 garlic cloves minced	Washed, peeled and minced
2 tablespoons parsley flakes
1 (14 oz.) Can stewed tomatoes	Drained and cut up
¼ cup. Celery stalk	Washed, trimmed and diced
½ cup Carrots	Peeled, washed, and sliced
¼ cup Onion	Peeled, washed, and diced
3 cups cabbage	Washed, trimmed, and chopped
1 cup garlic croutons

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large soup kettle bring broth, pepper and parsley flakes to boil.
2	Add garlic, celery, tomatoes, onion, carrots, and cabbage and simmer about 30 minutes or until vegetables are tender crisp. To serve, top with croutons.	Cook until internal temperature reaches 135°F.