Garden Vegetable Soup

The temperatures have been dropping which means it’s finally time to heat up the kitchen with lots of great food.

 

People, and by people I mean my Doctor, have been asking what I’ve been eating.  Today I’m eating Garden Vegetable Soup which I find taste fabulous!

 

It took me forever to cut up all these vegetables and I’m super glad I bought a mandoline slicer to make it easier!  Just be sure to watch your fingers.

 

Ingredients:

  • spray(s)cooking spray
  • 1cup(s)uncooked carrot(s), sliced
  • 12cup(s)sweet red pepper(s), diced
  • 1cup(s)frozen chopped onions
  • clove(s), medium garlic clove(s), minced
  • cup(s)fat free chicken broth, beef broth or vegetable broth
  • 1cup(s), shredded uncooked savoy cabbage, chopped
  • 1cup(s)fresh spinach, chopped
  • tsp canned tomato paste
  • 1tsp dried basil
  • 1tsp dried oregano
  • 1tsp table salt, or to taste
  • 1cup(s) uncooked zucchini, diced

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.

    I always use more garlic than any recipe calls for and I also added more zucchini because I love big chunks of zucchini.  I hope you enjoy this as much as I do.

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