Skinny Veggie Soup

Ingredients

    Feel free to omit any vegetables you don’t enjoy and replace with other nonstarchy vegetables from the list. Prepare this soup at the beginning of Step 1. Store individual portions in the fridge for up to 3 days, or freeze for up to 1 month and defrost as needed.
    4 cloves garlic, minced (4 tsp)
    1 onion, diced (1 cup)
    3 celery stalks, diced (1 1/2 cups)
    1 pkg (8 oz) sliced mushrooms
    8 cups (2 qt) low-sodium chicken
    or vegetable stock
    1 cup sliced carrots, fresh or frozen
    1 zucchini, diced (2 cups)
    1 cup chopped green beans, fresh or frozen
    2 cups chopped cauliflower florets, fresh or frozen (1/2 medium head)
    3 cups cabbage, roughly chopped (1/2 cabbage head)
    1 can (15 oz) diced tomatoes, preferably no-salt-added
    3 bay leaves
    2 Tbsp red wine vinegar or balsamic vinegar
    Choose one seasoning blend:
    • Spicy Creole (this is very spicy!): 2 tsp basil, 1 tsp oregano, 1 Tbsp paprika, 1 tsp black pepper, 1/4 tsp cayenne pepper, 1/2 tsp thyme

    • Italian: 2 tsp dried parsley, 2 tsp basil, 1 tsp oregano, 1/2 tsp thyme, 1/2 tsp sage, 1/2 tsp black pepper

    • Garden Herbs: 2 Tbsp chopped thyme, 1/4 cup freshly chopped parsley, 1/4 cup freshly chopped basil

Description

Woman's Day Slimdown With Joy Bauer

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