Now seems like a good time to start a Healthify the Holidays Christmas Countdown.
I went to OK Cafe the other day with my sister on a day when it looked like the inside of a snow globe (minus snow accumulation on the ground). I ordered vegetable soup, and it was so delicious and warm that it inspired me to make this recipe.
We will start with get-you-through-the-cold-days, vegetable soup.
This is a true vegetable soup. I tried to use all fresh ingredients. This helps make the flavor and texture delicious!
Ingredients:
- 8 oz. sliced mushrooms
- 1, 16 oz. can white beans, drained and rinsed.
- 16 oz. reduced sodium tomato soup
- 4 Cups reduced sodium chicken or vegetable broth
- 1 medium onion, chopped
- 1 large zucchini, chopped
- 2 yellow squash, chopped
- 1, 16 oz. can no salt added diced tomatoes
- Italian seasonings: dried or fresh parsley, basil, salt and pepper.
- 3 cloves garlic, minced
- 3 large carrots, sliced
- 3 celery stalks, chopped
- 1 large russet potato, diced
- 1 medium eggplant, diced and let sit in salt for 10 mins to draw out bitterness
- 1 1/2 cups corn (Fresh, cut off the cob is best. If not, frozen is ok)
- Dash of Worcestershire sauce, and 3 Tbsp. tomato paste are the secret for added flavor
Directions:
Throw all prepared vegetables into large pot. Add 1 Cup water if you need more liquid. Bring to a boil, then simmer/heat on low for 3 hours.
This soup will last you all week. It’s cheap to make, super healthy way to get your vegetables, a great vegetarian option (can be made vegan by omitting Worcestershire and using vegetable broth), and lower calorie compared to other soups/meals. By making your own soup you are cutting down on sodium. Instead of eating 700 mg of sodium per cup, homemade soup can practically cut that in half!
