Cut up the ingredients. Chop the onion, bell peppers, cabbage and celery roughly. Slice the carrot about 1 cm thick, and the chicken tender into 1 cm pieces.
Add all the cut up ingredients and the ones marked ● (soup cube, canned tomato, water and wine) into a pot and cook over high heat. When it comes to a boil, put on a lid and cook until the vegetables are tender, about 30 minutes or more.
When it's cooked, season with salt and pepper and it's done.
Variaton: Add some cooked soy beans or wiener sausages.
Story Behind this Recipe
I make this soup quite a lot. I'm not that fond of vegetable-only soups so I put in some low-fat chicken tender meat. (I have no idea if adding the chicken negates the soup's fat-burning qualities, so just think of it as regular tomato soup.)
I only put in one chicken tender, but by cutting it up into tiny pieces it looks like there's a lot in there. A vegetable-only soup is a bit lacking in flavor, so by adding just a tiny bit of meat it changes. If you like carrot, cut them into rough pieces instead.