Slimming Vegetable Soup

Course Soup

Keyword vegetarian

Servings 6 servings

Ingredients

  • 1 container low-sodium vegetable broth

  • 1 can diced tomatoes

  • 2 cloves garlic minced

  • 1 can kidney beans

  • 1 can low-sodium green beans

  • 4-5 stalks of celery diced

  • 1 cup red cabbage diced

  • 1 cup kale diced

  • 1 squash or zucchini diced

  • ½ medium sweet onion diced

  • 2 large carrots diced

  • ½ tsp salt

  • ½ tsp black pepper

  • ½ tsp Italian seasoning blend

Instructions

  1. Add broth and tomatoes into a large soup pan and heat to

  2. medium heat.

  3. Add 1 TBSP olive oil to sauté pan and sauté chopped garlic,

  4. onion, carrots, and celery in a pan until browning (~3 minutes

  5. on medium heat).

  6. Once broth and tomatoes come to a simmer, add all additional

  7. ingredients into mixture except for kale and cabbage. Continue

  8. to heat on medium heat.

  9. Next, add kale and cabbage to pot and stir. Let soup simmer for

  10. 10-12 minutes.

  11. Remove from heat.

Recipe Notes

*This soup is able to be stored in an airtight container in the fridge for 4-6 days and can also be frozen for later use.