Diet Vegetable Soup

Here’s a simple and healthy vegetable soup recipe that’s perfect for a diet:

Diet Vegetable Soup

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 zucchini, diced
• 1 bell pepper, diced (any color)
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth (low-sodium preferred)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 2 cups chopped spinach or kale
• 1 cup chopped parsley

Instructions:

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sauté until softened and fragrant, about 5 minutes.
2. Add Carrots and Celery: Stir in the carrots and celery, cooking for another 5 minutes until they begin to soften.
3. Add Remaining Vegetables: Add the zucchini, bell pepper, and green beans. Cook for a few more minutes, stirring occasionally.
4. Add Tomatoes and Broth: Pour in the diced tomatoes (with their juice) and vegetable broth. Stir to combine.
5. Season the Soup: Add the dried thyme, basil, oregano, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, until the vegetables are tender.
6. Add Greens: Stir in the chopped spinach or kale and cook for another 5 minutes, until the greens are wilted.
7. Finish and Serve: Remove the bay leaf. Stir in the chopped parsley, adjust seasoning with more salt and pepper if needed. Serve hot.

Tips:

• Feel free to add other vegetables you have on hand, such as cabbage, peas, or potatoes.
• For added protein, consider adding a can of beans (like cannellini or chickpeas) or some cooked chicken breast.
• This soup can be stored in the refrigerator for up to a week or frozen for up to three months.

Enjoy your healthy and delicious vegetable soup!