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  • Nicole B

Eat your Veggies!!!!



EAT YOUR DAMN VEGGIES! Vegetables are important part of healthy eating and provide a source of many nutrients, including potassium, fiber, folate (folic acid) and vitamins A, E and C. Options like broccoli, spinach, tomatoes and garlic provide additional benefits, making them a superfood! This veggie soup recipe is a perfect way to get all that goodness into one bowl! Thank you Save with Pennies for her recipe which was the inspiration for mine!

What you need:

  • 1 small onion , diced

  • 2 cloves garlic , minced

  • 1 cup diced carrots

  • 4 cups chopped cabbage (approx. 1/4 head of cabbage)

  • 2 cups sliced zucchini

  • 1 cup green beans (1″ pieces)

  • 2 whole bell peppers , chopped

  • 1 can (28 oz) low sodium diced tomatoes

  • 6 cups low sodium beef broth

  • 2 tablespoons tomato paste

  • 2 bay leaves

  • 1/2 teaspoon each thyme & basil

  • pepper to taste

  • 2 cups broccoli florets

What you do:

  1. In a large pot cook onion & garlic over medium heat until slightly softened.

  2. Add carrots, cabbage & green beans and cook an additional 5 minutes.

  3. Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes.

  4. Add in zucchini & broccoli. Simmer an additional 5 minutes or until softened.

  5. Remove bay leaves before serving.

NUTRITION INFORMATION

Yield: (Approx) 14 cups, Serving Size: 1 cup - Calories: 63 Calories

(Nutrition info provided is an estimate and will vary based on quantities)

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#veggies #food #recipe #sidedish #crockpot

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