Low in calories, but big on color, texture, and flavor, homemade veggie soup can be made with fresh, frozen, or canned vegetables or a mix of all three.
Also called ‘weight loss soup’ vegetable soup has appeared in many women’s magazines over the years for its easy, economical preparation, versatility, and great flavor.
½ onion diced
2 cloves garlic minced
4 cups cabbage chopped, approximately ¼ head of cabbage
1 cup carrots diced
1 cup green beans cut into 1″ pieces
2 bell peppers chopped
28 ounces diced tomatoes low sodium (undrained), 1 large can
6 cups of veggie broth (low sodium)
2 tablespoons tomato paste
½ teaspoon thyme leaves
½ teaspoon dried basil
½ teaspoon oregano
½ teaspoon pepper or to taste
2 cups broccoli florets
2 cups zucchini sliced
🥦 In a large pot, over medium heat, cook onion and garlic for 3-4 minutes, or until slightly softened but not browned.
🥦 Add cabbage, carrots, and green beans and cook for 5 minutes.
🥦 Add bell peppers, tomatoes, broth, tomato paste, thyme, basil, oregano, and pepper and stir to combine. Once the soup reaches a boil, reduce heat to a simmer and cook for 6-7 minutes.
🥦 Stir in broccoli and zucchini and simmer for 5 minutes or until tender.
This recipe is from Our Zesty Life.