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Abstract:
Create this easy vegetable soup in your crock pot, on the stove, and modify the recipe, if desired, for low carb, low fat, or vegetarian.
Vegetable soup is healthy, inexpensive, and very easy to make. Be daring, experiment with all different kinds of vegetables.
Vegetable soup isn't usually something that I plan to make, it gets made when I have an overload of too many vegetables in the refrigerator that need to get eaten else they will spoil.
If you are adventureous and use the vegetables that you have on hand, you will find that you get a new recipe everytime you make it.
The best thing about vegetable soup is that it is a great filler to use when trying to lose weight. It's low in calories and gets you through the hunger pangs.
Vegetable Soup Recipe
Yield: 8 servings
Ingredients:
- 6 cups broth (use fat-free and low sodium if desired). Use either beef, chicken or vegetable broth.
- 1 cup diced onion
- 1 cup sliced carrots
- 1 cup beans (green beans, kidney beans, lentils, or lima beans)
- 3 cups diced green cabbage (or napa cabbage)
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 3 cloves garlic, minced (use more if you like)
- 4 tablespoons of tomato paste (or use a whole tomato, even two if you desire)
Directions:
- In a large pan saute the carrots, onions and garlic over a low heat for five minutes. Use olive oil or nonstick cooking spray if you want to conserve calories.
- Add the cabbage, beans basil, oregano, salt, beans, and broth and bring to a boil.
- Lower heat and simmer with the cover on the pot for 15-20 minutes or until the beans are tender.
Optional additional ingredients:
Any of the following ingredients can be used to enhance the soup as you like.
- 1 zucchini chopped (I prefer to use one inch pieces because I like this to be crunchy)
- 2 potatoes diced (I prefer to cut the potatoes into 4 or 6 large pieces). You may have to cook the soup a bit longer until the potatoes are tender.
- 2 ears of corn cut into thirds (you can use a can of corn or a cup of frozen corn instead)
- cilantro to taste
- 1 jalepano
Serving Suggestions:
Serve the soup in a large bowl and offer lime wedges on the side. Fresh lime juice over the soup will really enhance the flavors.
Consider serving with croutons, oyster crackers or saltine crackers. These suggestions are no low-carb options however.
Store leftovers in individual containers to take for lunch or freeze for another dinner.
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