This Vegetable Soup recipe is one of our favorites. Loaded with veggies and naturally low in fat and calories, it’s the perfect lunch, snack, or starter!
Ingredients :
1 teaspoon olive oil or butter
1 small onion diced
2 cloves garlic minced
4 cups chopped green cabbage approximately ¼ head of cabbage
1 cup diced carrot
1 cup green beans cut into 1-inch pieces
2 bell peppers red, yellow, or green, chopped
2 cups cauliflower florets or broccoli florets
28 ounces canned diced tomatoes with juices, 1 can
6 cups reduced sodium beef broth
2 tablespoons tomato paste
2 bay leaves
½ teaspoon dried thyme leaves
½ teaspoon dried basil
black pepper to taste
2 cups sliced zucchini
Directions :
In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until slightly softened, about 3 minutes.
Add the cabbage, carrots, & green beans and cook for an additional 5 minutes.
Stir in bell peppers, cauliflower, undrained tomatoes, broth, tomato paste, bay leaves, and seasonings. Bring to a boil over medium-high heat and then reduce to a simmer and cook for 8 to 10 minutes.
Add in zucchini, simmer an additional 5 minutes or until softened.
