Vegetable Soup
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Vegetable Soup
Ingredients
✓ 4 tbs olive oil
✓ 1 tbs chopped garlic
✓ 2 yellow zucchini
✓ 2 green zucchini
✓ 1 lb of green beans fresh or frozen
✓ 1 lb of fresh spinach cut up
✓ 1 carrot quartered
✓ 1 stalk of cut celery
✓ 1 small onion chopped
✓ 2 tbs fresh parsley chopped
✓ 1/2 tsp salt
✓ 1/4 tsp pepper
✓ 10-12 cups of low sodium vegetable broth
✓ fresh kale and swiss chard can also be added about 1/2 cup of each chopped
✓ 4 tbs olive oil
✓ 1 tbs chopped garlic
✓ 2 yellow zucchini
✓ 2 green zucchini
✓ 1 lb of green beans fresh or frozen
✓ 1 lb of fresh spinach cut up
✓ 1 carrot quartered
✓ 1 stalk of cut celery
✓ 1 small onion chopped
✓ 2 tbs fresh parsley chopped
✓ 1/2 tsp salt
✓ 1/4 tsp pepper
✓ 10-12 cups of low sodium vegetable broth
✓ fresh kale and swiss chard can also be added about 1/2 cup of each chopped
Directions:
In a large stock pot heat olive oil, add garlic and onion until soften and translucent. Be careful not to burn the garlic. Add carrots, celery, salt and pepper. Once carrots and celery are soft add the vegetable broth and bring to a boil – reduce heat to a simmer and cook for 1/2 hour. Add the rest of the vegetables and cook for another 1/2 hr or until vegetables are soft. Taste and adjust salt and pepper if needed.
You can always add a pinch of hot crushed pepper – optional
In a large stock pot heat olive oil, add garlic and onion until soften and translucent. Be careful not to burn the garlic. Add carrots, celery, salt and pepper. Once carrots and celery are soft add the vegetable broth and bring to a boil – reduce heat to a simmer and cook for 1/2 hour. Add the rest of the vegetables and cook for another 1/2 hr or until vegetables are soft. Taste and adjust salt and pepper if needed.
You can always add a pinch of hot crushed pepper – optional