Hearty Vegetable Soup (the basic batch) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. carrots, sliced
1 1/2 lb. onion (3 med), coarsely chopped
4 large celery stalks, sliced
2 large garlic cloves
1 lb. cabbage (1/2 med.), thin sliced
3/4 lb. green beans, cut into thirds
1 1/14 lb. zucchini (3 med.), cut into half moons
2 cans-28oz each whole tomato in juice
1 can-48oz. chicken broth
6 c. water
1tsp. salt
1/4 tsp. pepper
2 bags-8oz each baby spinach
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Directions: |
Directions:In a large heavy stockpot, saute carrots, onion, and celery over med-high heat. Crush garlic into pot and cook 8 minutes. Add tomatoes, cabbage, green beans, chicken broth, water, salt and pepper. Heat to a boil, reduce heat to low and simmer 10 minutes. Increase heat to high, add spinach and zucchini. Heat to a boil, reduce heat, simmer 10 minutes. Cool soup slightly, ladle out 2 cup portions & freeze. Each cup is about 45 calories. |
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Personal
Notes: |
Personal
Notes: Simple Variations:
Minestrone soup-
start with 2c. hearty vegetable soup
Add, 1/2c. rinsed & drained white kidney beans. Heat to a boil, then stir in 1/2 c. whole wheat rotini. Cook as label directs. Stir in 2T. parmesan and 1 T. fresh basil. Serve.
Mexican Chicken Soup-
Start with 2c. Hearty Vegetable Soup
Add 3oz. 1/2 inch chunks of chicken breast, 1/3 c. frozen corn, 1/4 tsp. ground cumin. Heat to a boil, reduce heat cover and simmer until chicken is cooked through. Stir in 3 T. tortilla chips crushed. Sprinkle with 1 T. chopped cilantro. Serve with lime wedge.
Southwest Chili-
Cook 4oz. ground turkey, 1/2 tsp.chili powder, 1/8tsp. ground cumin. Add 2c. hearty Vegetable soup, 1/2 c. black beans, 1/4c. salsa. heat to a boil and simmer 5 minutes. Sprinkle with 2 Tbsp. cheddar cheese. Serve.
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