Vegetable Soup

Deedee A.'s Note:

My diet savior. I eat this when I am hungry, but don't want to consume too many calories.

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Serves: 12

Yield: 12.0 cups

• 1 tablespoon canola oil
• 1 cup chopped carrot
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1 (15 ounce) can diced tomatoes, or
• 4 chopped tomatoes (fresh)
• 4 (15 ounce) cans vegetable broth
• 2 cups diced zucchini
• 2 cups diced yellow squash
• 2 cups quartered mushrooms
• 1 cup green beans
• 2 cups shredded napa cabbage, or
• 2 cups fresh baby spinach
• 1/2 cup frozen peas (or fresh)
• 1 teaspoon thyme
• 1 bay leaf
• 1 teaspoon ground pepper

Directions:

1. In a medium soup pot, heat 1 T canola oil. Saute carrots, onion and celery until tender. Add tomatoes and broth, plus 1-2 cans water (depends on how brothy you like it, I like mine more chunky). Add bay leaf, pepper and thyme. If using cabbage, add now. Simmer for 20 minutes Add green beans and simmer about 5 minutes Add zucchini, squash and mushrooms. Simmer another 5 minutes Lastly, add frozen peas and, if using, spinach. Simmer 5 more minutes.
2. I portion this out into 1 cup servings and freeze. It has really helped me to stay on track, and it's so healthy. You can change up the vegetables to suit your taste and your mood. Sometimes I'll add anaheim chiles or a jalapeno for a spicy kick. If I'm doing really well with calories that day, I'll add a few chunks of chicken, some beans, or a little pasta to give it a little more substance.