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After 14 inches of snow yesterday, there is nothing more I love than a warm healthy vegetable soup! Even Aspen approved of this recipe, so it’s kid friendly, diet friendly and one that you are going to want to share/save. It would make the perfect appetizer, or side paired with a sandwich for lunch.
INGREDIENTS (serves 6):
- 1 white onion (diced)
- 1 Tsp minced garlic
- 2 cups diced carrots
- 2 cups celery
- 1 cup mushrooms
- 1.5 cups broccoli
- 1 cup cauliflower
- 1 cup frozen spinach
- 2 zucchini
- 1 (16-oz) can crushed tomatoes
- 4 cups chicken broth
- 1 tsp basil
- 1 tsp oregano
- salt & pepper to taste
HOW TO :
- Sprtiz a pot with olive oil spray and add onion
- Add the onion and garlic into pot and sauté for 2 minutes
- Add Celery, Carrots, Mushrooms, Zucchini, Crushed Tomatoes, Chicken Broth, herbs and salt/pepper.
- Boil and simmer for 15-20 minutes
- Add the remainder veggies (cauliflower, broccoli and spinach and cook for 5 minutes until tender)
- Enjoy!
