Low Fat Vegetable Soup

Recipe: Low Fat Vegetable Soup

Ingredients

½ tsp olive oil
2 small yellow onions, chopped
1 cup carrots, diced
¾ cup celery, diced
small 2 cloves of garlic, minced
5 ½ cups of vegetable broth or chicken stock
3 (15 oz) diced canned tomatoes
8 oz mushrooms, sliced
3 cups sliced zucchini
2 cups potatoes, cubed
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro
1 tsp dried basil
1 Tbs dried oregano
1 tsp kosher salt
½ tsp fresh ground black pepper

Instructions

In a large Dutch oven heat the olive oil over medium high heat and add the chopped onions, carrots and celery. Sauté the onions, carrots and celery for about 5 minutes until just softened and fragrant then add the minced garlic and sauté for another 30 seconds to 1 minute. Add the broth and the diced tomatoes with juices and stir. Add the zucchini, mushrooms, potatoes, parsley and cilantro to the pot along with the dried basil, oregano and salt and pepper and bring to a boil. Reduce the heat to a simmer covered for about 30 minutes and the potatoes are cooked through. Serve hot!

Diet (other): Low calorie, Reduced fat

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