Skinny Vegetable Soup
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Ingredients
  • 3 tablespoons olive oil
  • 1 large yellow onion, peeled and diced
  • 1 cup celery, diced
  • 3-4 garlic cloves, peeled and finely minced
  • 1 cup green beans, chopped
  • 4 cups green cabbage, sliced into thin ribbons (I used a spiralizer)
  • 1 red bell pepper, seeded, diced
  • 1 orange bell pepper, seeded, diced
  • 1 cup carrots, chopped
  • 1 cup sliced mushrooms (crimini or white)
  • 64 ounces low-sodium chicken or vegetable broth
  • one 15-ounce can petite-diced tomatoes
  • 2 15 oz cans Great Northern Beans (or beans of your preference)
  • 3 bay leaves
  • 1 teaspoon basil
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ tsp. cayenne pepper
  • 1 teaspoon chili powder
  • 2 to 3 teaspoons salt, or to taste
  • 1 teaspoon black pepper
  • 1 to 2 tablespoons lemon juice
  • 3 cups broccoli florets
  • 2 cups zucchini, diced small
Instructions
  1. In a large pot add the oil, onion, celery, and sauté over medium-high heat for about 3 minutes, or until vegetables begin to soften. Stir frequently.
  2. Add the garlic and sauté for another 5 minutes.
  3. Add the carrots, cabbage, peppers, mushrooms, and green beans and sauté for another 5 minutes, or until vegetables begin to soften. Stir intermittently.
  4. Add the chicken broth, diced tomatoes, beans, and spices. Bring to boil, reduce heat, and simmer for about 30 minutes or under vegetables are tender.
  5. Add the broccoli, zucchini, lemon juice, and boil 5 minutes, or until broccoli and zucchini are tender. Remove bay leaves.
  6. Note: if you’d like it to be more spicy feel free to adjust spices at any time. If you’d like it to be more brothy simply add more water/spice.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/skinny-vegetable-soup/