Weight Loss Vegetable Soup Recipe

This vegetable soup recipe is great because it can

be made on the weekend to enjoy throughout the week and it freezes well. I spoon it into single servings and portion it into freezer bags.

INGREDIENTS:

• 1 small onion , diced
• 2 cloves garlic , minced
• 1 cup diced carrots
• 4 cups chopped cabbage (approx. 1/4 head of cabbage)
• 1 cup green beans (1″ pieces)
• 2 whole bell peppers , chopped
• 1 can (28 oz) low sodium diced tomatoes
• 6 cups low sodium beef broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 1/2 teaspoon each thyme & basil
• pepper to taste
• 2 cups broccoli florets
• 2 cups sliced zucchini

Read Caprese Stuffed Mushrooms

DIRECTIONS:

1. In a large pot cook onion & garlic over medium heat until slightly softened.
2. Add carrots, cabbage & green beans and cook an additional 5 minutes.
3. Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes.
4. Add in zucchini & broccoli. Simmer an additional 5 minutes or until softened.
5. Remove bay leaves before serving.

Source spendwithpennies.com

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