Skinny Vegetable Soup

Keep a batch of this in the fridge and you’re covered for several meals. #PrepAheadWin 

Also, try substituting THIS for 1 meal per day…and see what happens…

Makes 6 servings

Ingredients:

• 1 small yellow onion, diced
  
• 1 cup organic carrots, sliced
  
• 4 cups chopped cabbage
  
• 1 cup green beans, trimmed and cut into 1″ pieces
  
• 2 bell peppers, chopped
  
• 1 jar (28 oz) low sodium diced tomatoes
  
• 6 cups low sodium chicken or vegetable broth
  
• 1 tsp dried oregano
  
• sea salt and pepper to taste
  
• 2 cups broccoli florets 
• 2 cups sliced zucchini 

Instructions:

Heat a large pot over medium-high heat. Add 2 Tbsp of avocado oil, or olive oil and cook the onion until slightly softened.

Add carrots, cabbage, bell pepper and green beans.

Cook for an additional 5 minutes or so.

Stir in diced tomatoes, broth, oregano and seasonings. Simmer for about 10 minutes.

Add in zucchini and broccoli. Simmer an additional 5 minutes or until softened.

Serve immediately or you can store it in the fridge in air tight containers for about 4-5 days.

Flavor just becomes BETTER the next day!

Enjoy!

❤Rachel  

Eat this Skinny Vegetable Soup for Inflammation and Weight Loss!

Category Dinner Recipes

Ingredients

• 1 small yellow onion, diced
• 1 cup organic carrots, sliced
• 4 cups chopped cabbage
• 1 cup green beans, trimmed and cut into 1" pieces
• 2 bell peppers, chopped
• 1 jar (28 oz) low sodium diced tomatoes
• 6 cups low sodium chicken or vegetable broth
• 1 tsp dried oregano
• sea salt and pepper to taste
• 2 cups broccoli florets
• 2 cups sliced zucchini

Instructions

1. Heat a large pot over medium-high heat. Add 2 Tbsp of avocado oil, or olive oil and cook the onion until slightly softened.
2. Add carrots, cabbage, bell pepper and green beans.
3. Cook for an additional 5 minutes or so.
4. Stir in diced tomatoes, broth, oregano and seasonings. Simmer for about 10 minutes.
5. Add in zucchini and broccoli. Simmer an additional 5 minutes or until softened.
6. Serve immediately or you can store it in the fridge in air tight containers for about 4-5 days.
7. Flavor just becomes BETTER the next day!

© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com

Leave a Comment Below:

Related Posts :

Pomegranates: Health Benefits + Recipes

Christmas-Morning Cranberry Spread

Shaved Brussels Sprouts Caesar Salad

Cranberry Orange Butter