It’s been so long since I’ve done a food blogging post! I wanted to share this one today since many of us do grocery shopping on the weekend. I figured you might as well go ahead and put all of this stuff on your grocery list and get cooking.
I like to make this soup on a Saturday or Sunday afternoon, then I have it all week to take along with my lunch. It’s REALLY good and pretty easy. Whenever I make it I have a good week for weight lost. I would never recommend eating ONLY this as a meal, rather use it to round out your meal or as a snack. Anorexia called, and she told me that we need to also include high fiber grains and proteins into our meals.
I’ve adapted this from the WW version because I am big on flavor. I don’t like my meals to taste like I’m dining in the nursing home cafeteria, so modifications were in order. If you follow the WW plan, this stuff is ZERO points. You read that correctly. ZERO. Mama likey.
Lacie’s Version of Garden Vegetable Soup
- 3-4 carrots, thinly sliced
- 1/3 cup minced onions
- 2 cloves garlic, minced
- 4 cups fat free beef, chicken or vegetable stock (I love Rachel Ray’s brand. It has really good flavor.)
- 1 and one half cups diced green cabbage
- 1 and one half cups chopped fresh spinach
- 2 cups diced zucchini and/or squash
- 1 (15 oz) can diced tomatoes, undrained
- 2 tbs tomato paste
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp salt (You know I load it up with my Goya Adobo instead of salt. I season it until it tastes good. I know that sodium is not a good thing, but flavor is a GREAT thing.)
Spray a large saucepan with non-stick cooking spray, heat. Sautée all of your veggies over low heat until they are softened, at least 5 minutes. Add broth, tomato paste, diced tomatoes, basil, oregano, and salt; bring to a boil. Reduce heat and let it simmer, covered at least twenty minutes (I actually let it cook longer, it’s all soft and delicious, but that’s just me.)
This is how it looks when its getting ready to simmer. Look at all of those beautiful colors!