Hot and Sour Cabbage Soup + More Abs

• 1 T Olive Oil
• 1 Small Onion, minced
• 1 Small Cabbage, about the size of a grapefruit OR 1/2 large cabbage
• 1 zuchinni
• 2 C diced mushrooms
• 1 15oz Can Tomatoes, blended smooth
• 6 Cups Water
• 1 lb chickenbreast (cooked)
• 1/4 Cup Tamari, low sodium
• 1/3 Cup Seasoned Rice Vinegar (found in the Asian foods section of my Whole Foods)
• 1 tsp Hot Red Chili Flakes
• 1/2 tsp Salt
• 1/2 T pepper

Directions

• Add 1 T of olive oil in a large 5 or 6 quart  pot over medium heat
• Add the chopped onion, and saute until golden. 
• While the onion is sauteeing away, cut the cabbage in half and then in quarters and shred it with a large knife (toss away the core)
•  Add vegetables, tomatoes, cabbage and water to the pot and stir well. Add the (precooked) chicken breast, tamari, vinegar, chili flakes and salt. 
• Bring the soup to a boil, cover, then turn heat down to medium low. 
• Simmer for 20-30 minutes or until cabbage and vegetables are the desired tenderness.
• You can keep simmering this soup up to an hour–the longer it sits the better it gets!
• I precooked the chicken before hand in a seperate pan, however I am sure you could throw it in the soup raw and have it cook simultaneosly.