I love how healthy I feel with this filling, satisfying soup that’s easy and ready in 30 minutes. It’s loaded with healthy, hearty vegetables and is naturally low in calories and sodium while being high in fiber and nutrients. It’s naturally vegan and gluten-free. If you follow Weight Watchers it’s a Zero Point soup. If you want to bump up the protein, adding edamame or a can of beans such as garbanzo, cannellini, or kidney is great. It’s a great soup to clean out your produce drawer with. Mix and match with the veggies and herbs you have on hand and enjoy. If you don’t have an ingredient, don’t like something, or want to use something else instead, go for it.
Ingredients
∙ Makes 15 cups
Produce
3 Bay leaves
1 Bell pepper, medium large yellow or orange
3 cups Broccoli florets
1 cup Carrots, thin
4 Garlic cloves
1 cup Green beans
4 cups Green cabbage
1 cup Mushrooms
1 tsp Oregano, dried
1 Red bell pepper, medium large
1/2 tsp Rosemary, dried
1 tsp Thyme, dried
1 15-ounce can Tomatoes, petite
2 cups Vidalia or yellow onion, sweet
2 cups Zucchini
Canned goods
64 oz Vegetable broth, low-sodium
Condiments
1 tbsp Lemon juice
Baking & spices
1 tsp Black pepper
1 pinch Cayenne pepper
2 tsp Salt
Oils & vinegars
3 tbsp Olive oil
Nuts & seeds
1 tsp Cumin
Other
1 1/2 cups Edamame or one 15-ounce cans garbanzo, cannellini, or kidney beans, drained and rinsed; optional (i use low-sodium beans)