This is what I'll be eating on Tuesday

Garlic Vegetable Soup
Serves 6
2 tablespoons olive oil
1 small chopped onion
2 medium carrots, chopped
2 medium stalks celery, chopped
1/4 medium head cabbage, chopped
6 cups low sodium chicken broth
2 (14.5-oz.) cans diced tomatoes
3 cups water
3 cloves garlic, pressed
Salt and pepper to taste

Heat the oil in a large saucepan with a tight-fitting lid over medium heat; sauté onions, carrots, celery and cabbage for about 5 minutes,stirring well. Raise heat to high and add broth, tomatoes and water.Bring to a boil, reduce heat to low, cover and simmer gently for 1hour. Remove from heat and add garlic and salt and pepper to taste.

Serve with grilled cheese sandwiches.

Does it get any better than cheap, tasty, AND healthy? For more deliciously frugal recipes, go to the grocery cart challenge.