Low-Calorie Veggie Soup
Here’s a simple and delicious recipe for a low-calorie harvest soup that’s packed with seasonal vegetables. Feel free to adjust the ingredients based on your preferences.
Ingredients
- Ingredients:
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 sweet potato peeled and diced
- 1 zucchini diced
- 1 cup green beans chopped
- 1 cup butternut squash diced
- 1 can 15 oz diced tomatoes (preferably low-sodium)
- 4 cups vegetable broth low-sodium
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups kale or spinach chopped
- Fresh herbs parsley, chives for garnish
Instructions
- Instructions:
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic. Sauté until the onion is translucent and begins to Brown.
- Add carrots, celery, sweet potato, zucchini, green beans, and butternut squash to the pot. Stir and cook for about 5 minutes to slightly soften and gently brown the vegetables.
- Pour in the diced tomatoes with their juices, vegetable broth, and water. Season with dried thyme, dried rosemary, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes or until the vegetables are tender. It should begin to thicken and smell yummy.
- Add chopped kale or spinach to the pot and cook for an additional 5 minutes until the greens are wilted.
- Taste and adjust the seasoning adding salt and pepper if needed. Remove the pot from heat.
- Serve the harvest soup hot, garnished with fresh herbs like parsley or chives.
