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Slimming Vegetable Soup

Ingredients

  • 1 container low sodium vegetable broth
  • 1 can diced tomatoes
  • 2 cloves garlic
  • 1 can kidney beans
  • 5 stalks celery diced
  • 1 cup red cabbage diced
  • 1 cup kale diced
  • 1 zucchini diced
  • 1/2 medium sweet onion diced
  • 2 large carrots diced
  • 1 tsp. salt and pepper
  • 1/2 tsp. Italian seasoning blend

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.
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