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:
In a large pot cook onion & garlic over medium heat until slightly softened.
Add carrots, cabbage & green beans and cook an additional 5 minutes.
Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes.
Add in zucchini & broccoli. Simmer an additional 5 minutes or until softened.
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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