Tuesday, January 7, 2014

Healthy Vegetable Soup!

Hello everyone:)!  It's a good day here in PA and even though it's summer I can't help but want to make Healthy veggie soup.  I have lots of fresh veggies so what better way to use them than in a homemade healthy nutritious soup.

  I've made different versions depending on what veggies I have hanging around.  I kid you not! Anything goes in this soup.  It's the base that's the key and today I'll share it with you since healthy should be our  goal hmmm most days. :).  We all have our weak (have to have) moments and that's OK.  You shouldn't deprive yourself for sure because it just makes you crave sweets and carbs more.  I speak the truth.  Been there done that so to speak!! Enjoy and keep smiling and pass it on!:D

Link to vegetable soup below:  Double click on highlighted words.

Vegetable Soup 



Let's start by dicing on a cutting board one sweet onion, two stalks celery, and three carrots. 

Place 4 to 5 T Canola or olive oil in  a nice deep pot or Dutch oven on low to medium heat.  Add above diced or chopped ingredients.  Saute' until veggies are slightly tender.  Add 1 pkg. frozen chopped spinach and cabbage (I chose savoy) because it retains its shape and doesn't get mushy. Add green beans.(Break in half or three's)  Add diced tomatoes, barley and broth.  Cook on medium heat until tender.  Add optional Italian seasoning, drained canneloni beans, grated zucchini and cook for approx. 45 minutes to an hour or until all veggies are tender.  Serve with crusty bread.  Yum!

Note:  You can add mushrooms, potatoes, peas, corn or  cauliflower.  Make it your special soup!  Even a few small pasta macaroni's can be added . ** Just be careful as not to add too many as pasta does soften really quick and if you want to store for leftovers you many want to add pasta separately.


4+ Tablespoons  Canola or Olive oil
1 sweet onion grated
2 stalks celery diced
3 carrots diced
1 pkg. frozen chopped spinach
1/2 grated zucchini (skin included)( add 10 minutes before serving
1/2 lb. fresh green beans broken in pieces (I used fresh)
1/2 small head savoy cabbage chopped in medium pieces
1 can cannelini  or northern beans drained
1 -15 oz. can diced tomatoes (use liquid too)
1/2 tsp. Italian seasoning (optional)
1/2 cup quick cook barley
 48 oz. chicken or vegetable broth
salt and pepper to taste



Enjoy!








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