Vegetable Soup

Vegetable Soup

 I really like making this because its really low fat & I always feel GREAT after eating this. Brandon loves it too! He adds cottage cheese & American cheese on top. Sometime we will add sausage, chicken or beef to add more "oomph" to it.



Ingredients:

• 1 cup minced white onion (about 1 small onion)
• 1/2 cup chopped zucchini
• 1/2 cup cut Italian green beans
• 1/4 cup minced celery (about 1/2 stalk)
• 4 teaspoons minced garlic (about 4 cloves)
• 4 cups vegetable broth (or just water I use that alot!) 
• 1 can red kidney beans, drained
• 1 can small white beans or 2 (15 ounce) cans great northern beans, drained
• 1 (14 ounce) can diced tomatoes
• 1/2 cup carrots cut or shredded
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1/2teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 3 cups hot water
• 4 cups fresh baby spinach



Directions:

Prep Time: 0 mins

Total Time: 45 mins

1. Heat a little water over medium heat in a large soup pot.
2. Saute onion, celery, garlic, green beans, and zucchini in the water for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth (or water) to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5.  Add spinach leaves and cook for an additional 20 minutes or until desired consistency.
6.  Makes about eight 1 1/2 cup servings.