How's everyone's new year going so far?! How about your resolutions? Instead of making resolutions I like to make intentions for the year. Good intentions are way easier to follow than strict resolutions in my opinion which have a tendency to fall apart after a few months. Then we try to give the same things up for Lent and SOMETIMES make it the 40 days before reverting back to usual habits. Instead I make a plan for the year of what I'd like to do or do better. I generally eat pretty healthy, but after the holidays I like to detox and reset. This soup will help you do just that! It's insanely healthy, full of flavor, and actually leaves you full and satisfied.
For this soup you will need onion, celery, garlic, carrots, red pepper, orange pepper, mushrooms, cabbage, green beans, diced tomatoes, Great Northern beans (or beans of your preference), broccoli, zucchini, chicken broth, bay leaves, oregano, basil, cumin, thyme, chili powder, cayenne, salt, pepper, lemon juice, and olive oil. Look at all that gorgeous color from those healthy veggies!
Start by sautéing onion and celery in olive oil over medium heat in a large saucepan. After about 3 minutes add garlic and continue sautéing for about 5 minutes.
Add carrots, mushrooms, cabbage, peppers, and green beans. Sauté for another 5-7 minutes, stirring frequently.
Add broth, tomatoes, beans, and all spices. Bring to boil, reduce heat, and simmer for about 30 minutes or under vegetables are tender.
Add lemon juice, broccoli, and zucchini. Gently boil for about 5 minutes until vegetables are tender. Remove bay leaves.
Serve hot! The great thing about this soup recipe is it makes a TON. I usually meal prep it on Sunday's and it makes about three weeks worth of lunch. I'll freeze whatever I'm not using for that week and defrost the following Sundays. Enjoy! Hope everyone has a healthy, happy new year!
- 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
- 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.
- Add the garlic and sauté for another 5 minutes.
- Add the carrots, cabbage, peppers, mushrooms, and green beans and sauté for another 5 minutes, or until vegetables begin to soften. Stir intermittently.
- 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.
- Add the broccoli, zucchini, lemon juice, and boil 5 minutes, or until broccoli and zucchini are tender. Remove bay leaves.
- 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.
Leave a Reply