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!
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