Sometimes you just need to try something new for dinner. Here is a hearty and homemade soup with fresh vegetables herbed vegetable broth.
1 1/2 Tbsp olive or vegetable oil
1 cup yellow onion peeled and diced
1 cup celery diced
1 cup carrot peeled and diced
1 clove garlic peeled and minced
6 cups low sodium vegetable broth
2 cups canned diced tomatoes in juice
4 oz fresh green cabbage, shredded about 2/3 cup,
2/3 cup frozen green beans, cut
2 1/2 tsp coarse kosher salt
1/2 tsp ground black pepper
1/2 tsp dried thyme
1 each dried bay leaf
1/2 cups califlower cut
2 Tbsp fresh parsley leaves, minced
- In stockpot over medium-high heat, heat oil. Add onion, celery, carrot and garlic. Saute until onion is translucent, 3 to 5 minutes. Stir in broth.
- Add tomatoes, cabbage, califlower, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat. Cover. Simmer 15 minutes.
- Add frozen beans. Cover. Simmer until vegetables are tender, 5 to 7 minutes. Discard bay leaf.
- Stir in parsley. Cook until heated. Serve hot.
|Nutrition Facts: Calories 70kcal; Total Fat 2,5; Sodium 380mg; Total Carb 10g; Dietary Fiber 2g; Sugars 4g; Protein 2g|