Skinny Vegetable Soup
Ingredients
- 1 small yellow onion diced
- 1 cup organic carrots sliced
- 4 cups cabbage chopped
- 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
- 1 cup zucchini
- 1 cup broccoli
Instructions
- In a large pot, sauté onion until translucent.
- Add carrots and cabbage and cook for 5 minutes.
- Add green beans and bell peppers and cook for another 5 minutes.
- Stir in diced tomatoes, broth, and oregano. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add zucchini and broccoli and simmer for another 5 minutes, or until vegetables are tender.
- Serve immediately or store in the refrigerator for up to 4-5 days. Flavor improves with time.
