Basic Veggie SoupServes 12
2 cans diced tomatoes -- undrained
1 large onion -- chopped
4 cloves garlic -- pressed
2 tablespoons olive oil -- divided
2 large carrots -- chopped
2 small celery stalks -- chopped
1 medium turnip -- chopped
2 cups green beans -- cut in 1" pieces
6 cups chicken broth (or vegetable broth)
1/4 head cabbage -- chopped
1/2 teaspoon thyme
salt and pepper to taste
2 small russet potatoes -- peeled and chopped
In a large soup pot, heat the one tablespoon of the olive oil overmedium high heat. Add the onion and cook till nearly translucent, nowadd the garlic. Don't let the garlic brown and saute another couple of minutes.
Add the rest of the chopped veggies, sauteing for just a minute or two; the extra tablespoon of olive oil is if you need it for the restof the veggies. Remeber--you're not cooking them-- just sauteing themfor the wonderful flavor this quick step will infuse in your soup.Add the thyme and salt and pepper while sauteing.
Now put the veggies in the crockpot, add the tomatoes and broth. Cook before serving, gently mash some of the potato chunks against the side of the crockpot to thicken the soup, give it a stir and serve.
Per serving: 88 Calories (kcal); 4g Total Fat; (35% calories fromfat); 5g Protein; 2g Dietary Fiber; 9g Carbohydrate; 0mg Cholesterol; 658mg Sodium
Food Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0Fruit; 1/2 Fat; 0 Other Carbohydrates
SERVING SUGGESTIONS: Grilled cheese sandwiches on whole grain breadand a spinach salad.
Quick Fixes for Variations on the Basic Veggie SoupNow remember, don't do these to the whole pot of soup! Just the little bit you pull out to fix yourself for lunch, etc. so that you can do all the Quick Fixes.
Quick Fix #1: Tex Mex Veggie Soup.Add some (eyeball it--how much doyou want?) canned black beans (drained and rinsed), a little bit ofcumin and chopped cilantro. Top with some tortilla chips and cheese,or serve with a quesadilla.
Quick Fix #2: Tuscan Veggie Soup.Add some (eyeball it again) canned cannellini (white kidney beans) or white beans (drained and rinse), alittle bit of Italian seasoning and some chopped kale. Cook tillheated through and the kale is tender.
Quick Fix #3: Minestrone Veggie Soup.Add some cooked pasta, a littledried basil and top with a fresh grating of Parmesan cheese.
Quick Fix #4: Autumn Veggie Soup.Add some diced acorn squash orbutternut squash, a handful of cooked brown rice, a sprinkling ofnutmeg and some chopped parsley.
Thanks Leanne!
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