Vegetable Soup

By krystallondon

Ingredients

• 4 cloves garlic, minced
• 1 large onion, chopped
• 4 large stalks celery, chopped
• 1 small red bell pepper, chopped
• 3 small carrots, chopped
• 1/2 pound mushrooms, stems removed
• 1 cup cabbage, coarsely chopped
• 1 large zucchini, chopped
• 1/2 bunch broccoli, chopped
• 1 tablespoon olive oil
• 1/2 cup tomato sauce
• 1 pound fresh or 1 (16 oz) can tomatoes
• 4 cups vegetable broth
• 4 cups water
• 3 bay leaves
• 1 teaspoon fresh basil
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground pepper
• 1/2 cup red wine (optional)

Preparation

Step 1

In a large stockpot, saute the vegetables in oil for 4 to 5 minutes. Add the tomato sauce, tomatoes, vegetable broth, water, bay leaves, and herbs. Add the wine if desired. Simmer for 1.5 hours, or until the vegetables are tender.

To make a heartier soup, add brown rice or beans. Serve warm.

Nutritional analysis per serving
118.19 calories, 1.26 g fat (5% calories from fat) 5.28 g protein, 25.53 g carbohydrate, 0 mg cholesterol, 175.73 mg sodium