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Eat this Skinny Vegetable Soup for Inflammation and Weight Loss!

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!