Easy Vegetable Tomato Soup - 17g Carbs, 5g Fiber, 7g Sugar
From: clevelandclinic.org - Recipe provided by Digestive Disease Health Team dietitians
Versatile recipe, full of veggie goodness. Soup is a great way to use leftover veggies. Any vegetables you have on hand will work in this recipe so feel free to get creative! Use the half-empty bags of frozen vegetables, the last handful of baby carrots, or the leftover tomatoes you chopped for taco night. It's a party of flavors, and all veggies are welcome.
1/4 cup olive oil
2 cloves garlic, minced
2 sliced carrots
2 sliced celery stalks
1/2 medium onion, chopped
16 oz can whole tomatoes with juice
1 sliced zucchini
1 sliced yellow squash
2 cups edamame
1 cup broccoli
1 cup corn
6 cups low-sodium vegetable stock
Water as needed
1/2 teaspoon dried thyme
1/2 cup tomato paste
Salt and pepper to taste
Saute the onions, carrots, celery and garlic with olive oil in a large stockpot on medium heat.
Add salt and pepper and cook until vegetables are soft and translucent, approximately 5 minutes.
Mix 1/2 cup of stock, zucchini and squash. Simmer for 5 minutes until vegetables are soft.
Add remaining vegetables (corn, broccoli, edamame, tomatoes) and stock. Bring to a simmer.
Stir in tomato paste until fully blended.
Cover and bring to a boil.
Reduce heat and simmer uncovered for approximately 15 minutes.
Add salt, pepper and thyme to taste.
Servings: 10
Nutrition per Serving: 160 Calories, 8g Total Fat, 1g Saturated fat, 0g Trans Fat, 0mg Cholesterol, 220mg Sodium, 17g Total Carbs, 5g Dietary Fiber, 7g Sugars, 6g Protein
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