CLEAN EATING: GARDEN VEGGIE SOUP

GARDEN VEGETABLE SOUP

 

This is one of my all time favorite go to recipes when I am super hungry and want to eat a lot and be full!  It's a great fall and winter soup but I truly make it year round, especially because of the availability of fresh garden veggies in the summer!  This is a cleansing soup as well and of course you can shake up the veggies and use others you love.

 



 cooking spray   

  1/2 cup(s) uncooked carrot(s), sliced   

  1/2 cup(s) sweet red pepper(s), diced   

  1/4 cup(s) frozen chopped onions   

2 clove(s) (medium) garlic clove(s), minced   

3 cup(s) fat free chicken broth, beef broth or vegetable broth   

  1/2 cup(s) (shredded) uncooked cabbage, chopped   

  1/2 cup(s) fresh spinach, chopped   

2 tsp canned tomato paste   

1/2 tsp dried basil   

1/4 tsp dried oregano   

1/4 tsp table salt, or to taste   

  1/2 cup(s) uncooked zucchini, diced   

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Instructions

• Spray large saucepan with cooking spray; heat. Sauté carrot, pepper, onion, and garlic over low heat until soft, about 5 minutes. Add broth, cabbage, spinach, tomato paste, basil, oregano, and salt; bring to boil. Reduce heat; simmer, covered, about 15 minutes. Stir in zucchini; cook 3-4 minutes more. Serve hot. Yields about 1 cup per serving.