Trying to shed some pounds or get healthier? Try this easy, flavorful soup that's ready in 30 minutes and loaded with veggies!! Very filling and hearty! Zero WW Smart Points!!
2cupssweet Vidalia or yellow onionpeeled and diced small (about 1 large onion)
1cupcelerydiced small (about 2 stalks)
4garlic clovespeeled and finely minced
4cupsgreen cabbagesliced into thin ribbons (about 1/4 to 1/2 head depending on size)
1medium/large red bell pepperseeded, trimmed, and diced small
1medium/large yellow or orange bell pepperseeded, trimmed, and diced small
1cupcarrotspeeled, trimmed, and sliced thin (about 1 1/2 large carrots)
1cupgreen beanstrimmed into 1-inch pieces (I prefer fresh but frozen may be substituted)
1cupsliced mushroomsbaby portobello, white, or your favorite
64ounces8 cups low-sodium vegetable broth
one 15-ounce can petite-diced tomatoesI use low-sodium
1 ½cupsedamame or one 15-ounce cans garbanzocannellini, or kidney beans, drained and rinsed; optional (I use low-sodium beans)
3bay leaves
1teaspooncumin
1teaspoondried oregano
1teaspoondried thyme
½teaspoondried rosemary
pinchcayenne pepperoptional and to taste
2 to 3teaspoonssaltor to taste
1teaspoonblack pepperor to taste
3cupsbroccoli florets
2cupszucchinidiced small (about 1 1/2 large zucchini)
1 to 2tablespoonslemon juiceoptional (brightens up the flavor)
Instructions
To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for another 1 to 2 minutes. Stir intermittently.
Add the cabbage, peppers, carrots, green beans, mushrooms, and sauté for another 5 minutes, or until vegetables begin to soften. Stir intermittently.
Add the vegetable broth, diced tomatoes, optional beans or edamame, bay leaves, cumin, oregano, thyme, rosemary, optional cayenne, salt, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes.
Add the broccoli, zucchini, optional lemon juice, and boil 3 to 5 minutes, or until broccoli and zucchini are crisp-tender. Remove bay leaves.
Taste soup and add additional salt, pepper, or herbs, to taste. Amount of salt will vary based on how salty the brand of vegetable broth used is, how salty the canned tomatoes and optional beans are, and personal preference. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay, noting you can always adjust the salt and seasoning levels.
Serve immediately.
Notes
Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.