Vegetable Soup

By soccercat

Ingredients

• 1 onion diced
• 2 cloves garlic, minced
• 2 cups peeled baby carrots, cut into bite sized pieces
• 1 head celery harts, cut into bite sized pieces
• 1 box button mushrooms, sliced
• 2 zucchini, diced into bit sized pieces
• 1 16 oz. can crushed tomatoes
• 4 cups chicken broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• salt and pepper
• 2 cups frozen broccoli florets
• 2 cups frozen spinach
• Parmesan cheese

Details

Servings 8
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

1. Heat a large stockpot over high heat. Spray with cooking spray.

2. Add onion and saute for 2 minutes. Add the garlic and saute for 2 minutes more.

3. Add the carrots, celery, mushrooms, zucchini, tomatoes, chicken broth, and spices. Season with salt and pepper.

4. Bring the mixture to a boil and then simmer for 15 minutes.

5. Add the broccoli and spinach and cook for 5 more minutes.

6. Serve and top with grated Parmesan cheese.

124 calories, 21 g. carbohydrate, 7 g fiber, 8 g. protein, 2 g total fat, 1 g. sat fat. 602mg sodium