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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.