How are those New Year’s resolutions going?
This soup will help anyone who’s fallen off the wagon, or who never got on the wagon, get back on.
It may not be a magic bullet for weight loss, but it’s a good start. I’m not trying to lose weight but I use the soup as a way to incorporate many of the ingredients I’d put on a salad into soup form.
I appreciate warm soups much more than cold salads during the winter. The soup was so hot it kept steaming up my camera lens.
I love how healthy I feel with this filling, satisfying soup that’s easy and ready in about 30 minutes. It’s naturally vegan and gluten-free. There’s texture and flavor galore. My daughter and I could eat it every day and not tire of it.
It’s loaded with healthy, hearty vegetables and is naturally low in calories and sodium while being high in fiber and nutrients. If you follow Weight Watchers (which I have never done and don’t know much about) it’s a Zero Smart Points soup. A total freebie. I don’t know the exact nutritional breakdown but there are online calculators you can use to plug in the recipe data if you’re interested.
If you want to bump up the protein, adding edamame or a can of beans such as garbanzo, cannellini, or kidney is great, noting it won’t be zero points at that point, but still extremely healthy, low-cal, and low-fat.
It’s a great soup to clean out your produce drawer with. Mix and match with the veggies and herbs you have on hand and enjoy. The ingredient list is on the longer side, but if you don’t have something, don’t like something, or want to use something else instead, go for it.
- 3 tablespoons olive oil
- 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
- 1 cup celery, diced small (about 2 stalks)
- 4 garlic cloves, peeled and finely minced
- 4 cups green cabbage, sliced into thin ribbons (about 1/4 to 1/2 head depending on size)
- 1 medium/large red bell pepper, seeded, trimmed, and diced small
- 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 green beans, trimmed into 1-inch pieces (I prefer fresh but frozen may be substituted)
- 1 cup sliced mushrooms (baby portobello, white, or your favorite)
- 64 ounces (8 cups) low-sodium vegetable broth
- one 15-ounce can petite-diced tomatoes (I use low-sodium)
- 1 1/2 cups edamame or one 15-ounce cans garbanzo, cannellini, or kidney beans, drained and rinsed, optional (I use low-sodium beans)
- 3 bay leaves
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- pinch cayenne pepper, optional and to taste
- 2 to 3 teaspoons salt, or to taste
- 1 teaspoon black pepper, or to taste
- 3 cups broccoli florets
- 2 cups zucchini, diced small (about 1 1/2 large zucchini)
- 1 to 2 tablespoons lemon juice, optional (brightens up the flavor)
- To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for another 1 to 2 minutes. Stir intermittently.
- Add the cabbage, peppers, carrots, green beans, mushrooms, and sauté for another 5 minutes, or until vegetables begin to soften. Stir intermittently.
You can find complete recipes of this WEIGHT LOSS VEGETABLE SOUP in averiecooks.com