Slim Down Vegetable Soup
foodie and fabolous
foodie and fabolous
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Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, small dice
  • 2 garlic cloves, peeled and finely minced
  • 1 medium/large yellow or orange bell pepper, seeded, trimmed, and diced small
  • 1 cup carrots, peeled, trimmed, and sliced thin (about 1 1/2 large carrots)
  • 1 cup sliced mushrooms (baby portobello, white, or your favorite)
  • 32 ounces (4 cups) low-sodium vegetable broth
  • 1 15- ounce can petite-diced tomatoes
  • 115- ounce can cannellini beans, drained and rinsed, (optional; you can also use kidney beans, garbanzo beans, or omit them altogether)
  • 1 bay leaf
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • pinch cayenne pepper, optional and to taste
  • Salt and pepper to taste
  • 2 cups zucchini or squash, diced small (about 1 1/2 large zucchini)
  • 1 to 2 tablespoons lemon juice, optional (brightens up the flavor)
  • Add the peppers, carrots, and mushrooms, and sauté
  • for another 5 minutes, or until vegetables begin to soften. Add the vegetable broth, diced tomatoes, optional beans bay leaf, and spices, and bring to a boil. Allow mixture to boil gently for about 5
  • minutes.

Instructions

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