Spicy Chicken Cabbage Soup

I been looking to trim down the calories and this is a great start. Enjoy.

• Ready In: 1 hr 20 mins
• Serves: 8-10

Ingredients

• 2 1⁄2 lbs  cooked chicken, pulled from carcass
• 1  tablespoon canola oil
• 2  cups onions, diced
• 1  cup carrot, diced
• 1  cup celery, diced
• 1⁄4 cup  jalapeno, diced
• 4  cups cabbage, chopped
• 2  quarts water or 2  quarts  stock
• 1 (20 ounce) can diced tomatoes
• 2  bouillon cubes
• 1  tablespoon vinegar
• 1⁄2 teaspoon dry thyme leaves
• 1  tablespoon  carribean  caribbean jerk seasoning
• 2 (12 ounce) cans black-eyed peas, drained and rinsed
• 3  tablespoons kosher salt
• 1  tablespoon black pepper

Directions

1. Over medium heat, begin sweating the vegetables, cabbage, and jalapeno in the oil.
2. Add the water or stock(made yourself, right?) and all of the other ingredients, save for the chicken and the vinegar.
3. Simmer for about an hour. Everything should be soft and the soup should be aromatic.
4. Adjust the seasoning to your taste.
5. Add the chicken to warm it through, and stir in the vinegar to brighten the flavors.