I LOVE this soup! It is a rainy day today so it seems like a great day for soup. You’ll get lots of vegetable servings in each bowl; I like to have a bowl instead of salad for a change of pace.
This is the ‘base’ recipe for a big batch of soup (adapted from Weight Watchers). It is so easy to add whatever veggies you have on hand and omit what you don’t like.
Gather your ingredients:
Chop onion, carrot, celery; mince garlic
Saute until soft
About 5 minutes. I actually like to set a timer so that I don’t lose track of time or get distracted. (excuse the fingerprints on the iPad!)
Add everything else except zucchini and parsley; simmer for 15-20 minutes. (the red blob is the tomato paste)
Add final ingredients, adjust seasonings to taste and you have a big pot of yummy VERY LOW CALORIE and LOW SODIUM Veggie Soup!!
To make a meal add diced or shredded chicken breast.
Freezes well for a few weeks.
RECIPE
A few sprays cooking spray or Drizzle of olive oil
3-4 carrots, sliced (or 1-1 1/2 C shredded)
1 onion, chopped
2-4 minced garlic cloves
4 celery stalks, chopped
3 cups or more fat free chicken broth/stock
1/4 – 1/2 head green cabbage, cut up/shredded
1 big handful chopped spinach
1 can tomato paste
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
Cracked pepper over the top (optional)
2-3 diced zucchini
1/2 – 1 chopped bell pepper (I don’t use the bell pepper)
Fresh parsley, chopped
Spray large saucepan with cooking spray; or drizzle with olive oil; heat. Saute carrot, onion, and garlic over low heat until soft, about five minutes. Add broth, cabbage, spinach, tomato paste, basil, oregano, and salt; bring to boil. Reduce heat; simmer covered about fifteen minutes. If needed add water. Stir in zucchini and pepper; cook 3-4 minutes more. Serve hot.
Add Swiss chard or other greens for extra flavor and texture. Sliced mushrooms can be added at the same time as zucchini.