Hearty and Healthy Vegetable Soup

By pressurecooker

Here is a yummy soup (with lots of veggies) that is filling but not fattening!

Ingredients

• 1 lb carrots
• 3 medium onions
• 4 large stalks celery
• 1/2 small cabbage
• 2 large cloves
• 3/4 lbs green beans
• 2 cans (28 0z each) whole tomatoes
• 3 small to medium zucchini
• 16-18 oz baby spinach leaves
• 6 bouillon cubes (chicken or veggie)
• 6 cups chicken broth
• 2-3 small potatoes
• 1 can drained kidney beans
• 1/2 bell pepper
• 1/2 cup each corn and/or peas
• salt and pepper to taste

Preparation

Step 1

1lb carrots sliced into1/2 “rounds 3 med onions coarsely chopped
4 lg stalks celery sliced 1/2 small cabbage thinly sliced about 5-6 cups)
2 lg cloves garlic pressed with garlic press (can use 1 tbsp minced)
3/4 lbs green beans (used 1-14ozcan sliced kitchen style)
2 cans (28 oz) whole tomatoes ( i used 1 can each of stewed, 1 can diced, & 1 lg whole)
3 small to med zucchini sliced in half lengthwise then slice1/4 “
16-18 oz baby spinach leaves washed (I used only 1/2 of this) but if you like spinach use all.
6 cups water and 6 bouillon cubes (chicken or veggie)
6 cups chicken broth
( I used vegetable broth or vegetable bouillion cubed melted in 6 c warm water) don’t use salt if using bouillion
You can toss the cubes in they will melt
1 tsp salt & 1.4 tsp pepper to taste ( I add these after cooking)
I also added 2-3 small peeled & chopped potatoes &
1 can drained red kidney beans &
1/2 bell pepper also any left over veggies like corn or peas.
Coat a 12-16 qt pot (or 2 large sauce pans) with non stick cooking spray.
Add carrots, celery, & onions Cook over med heat 8 mins or until veggies begin to soften. Stirring occasionally.
then add Garlic stir about 2 min. ( do not want garlic to burn)
Add tomatoes with liquid breaking up tomatoes with the side of a spoon.
add cabbage, green beans, ( potatoes, kidney beans, pepper, & other veggies if using) water, & bouillion.
After the carrots etc, are just about done then Stirring in zucchini & spinach. Heat to boiling over high heat stirring occasionally.
Reduce heat to low, cover and simmer until all veggies are tender about 10 mins.
Cool slightly.
This can be frozen in 2 cups portions.
Each cup with my add veggies is about 45 calories, 2g protein, 9 g carbs
1 g fat (0 g saturated) 4 g fiber 0mg cholestorol, depending if you do not use bouillion cubes 410mg sodium