Ingredients
- 14 Cups Low Sodium/Fat-Free Chicken Broth
1/2 yellow onion chopped
2 cups carrots chopped
2 cups green beans cut into smaller pieces
2 cups cauliflower chopped
5 stalks celery chopped
1 cup green bell pepper chopped (probably about 1 small pepper)
1/2 cup frozen peas
1/2 cup frozen corn
4 cups fresh chopped cabbage
1 can artichoke hearts (non-marinated)
20 grape tomatoes or 1-2 cups chopped tomatoes
5-6 cloves garlic minced (less if desired)
1 tsp paprika
1 Tbsp dried basil
Mix in a large saucepot and heat for about 30-45 minutes and I recommend dividing it up into 6, 2 cup servings. Place in storage containers to use as needed or serve portions however it is desired. You could also add rice/pasta/potatoes/meats as well, this is a great base soup.
Description
Low Sodium Does Not Mean No Flavor. Just Wanted To Make A Soup That I Could Eat Before Dinners To Help Fill Up My Belly And Get In A Lot Of Vegetable Intake At The Same Time. There Are Other Vegetable Soup Recipes On Sparkrecipes But This One Recommends
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