Slimming Vegetable Soup

Vegetarian
Plant-Based
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Slimming Vegetable Soup

This soup is able to be stored in an airtight container in the fridge for 4-6 days and can also be frozen for later use.
Course Vegetarian
Keyword Plant-Based
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 servings

Ingredients

  • 16 oz Low-sodium vegetable broth
  • 15 oz Diced tomatoes (1 can)
  • 6 g Garlic (2 minced garlic cloves)
  • 15 oz Kidney beans (1 can)
  • 200 g Celery (5 medium, diced)
  • 1 cup Red cabbage (Diced)
  • 1 cup Kale (Diced)
  • 196 g Zucchini (1 medium, diced)
  • 55 g Sweet onion (1/2 medium, diced)
  • 122 g Carrots (2 medium, diced)
  • 1 tsp Salt and pepper
  • 1/2 tsp Italian seasoning blend
US Customary - Metric

Instructions

  • Add broth and tomatoes into a large soup pan and heat to medium heat
  • Add 1 TBSP olive oil to sauté pan and sauté chopped garlic, onion, carrots, and celery in a pan until browning (~3 minutes on medium heat)
  • Once broth and tomatoes come to a simmer, add all additional ingredients into mixture except for kale and cabbage. Continue to heat on medium heat
  • Next, add kale and cabbage to pot and stir. Let soup simmer for 10-12 minutes
  • Remove from heat

Notes

*This soup is able to be stored in an airtight container in the fridge for 4-6 days and can also be frozen for later use.
Nutrition Facts
Slimming Vegetable Soup
Amount Per Serving (120 grams)
Calories 82 Calories from Fat 5
% Daily Value*
Fat 0.5g1%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.04g
Sodium 271mg12%
Potassium 433mg12%
Carbohydrates 16g5%
Fiber 5g21%
Sugar 3g3%
Protein 5g10%
Vitamin A 2528IU51%
Vitamin C 17mg21%
Calcium 54mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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