“While this is no miracle soup, if your cutting down on calories it’s a nice way to go. Loaded with veggies and flavor and naturally low in fat and calories it’s the perfect lunch, snack or starter! And freezes well. If you want to make this into a main course, you can add leftover chicken or turkey or even ground turkey along with cooked brown rice, quinoa or even whole wheat noodles.”
READY IN:
28mins
SERVES:
14
YIELD:
14
UNITS:
US
IngredientsNutrition
1 smallonion, diced
2 garlic cloves, minced
1 cup diced carrot
4 cups chopped cabbage approx. 1/4 heads of cabbage
1 cupgreen beans
2 whole bell peppers, chopped
1 (28ounce) canlow sodium diced tomatoes
6 cupslow sodium beef broth
2 tablespoonstomato paste
2 bay leaves
thyme & basil
pepper
2 cupsbroccoli florets
2 cups sliced zucchini
Directions
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.
NOTES: To add more flavor.
Replace canned tomatoes with spicy canned tomatoes.
