Weight Loss Vegetable Soup Recipe (Low-Calorie!)

averiecooks.com

Wendy Boyd

3 tablespoons olive oil

2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)

1 cup celery, diced small (about 2 stalks)

4 garlic cloves, peeled and finely minced

4 cups green cabbage, sliced into thin ribbons (about ¼ to ½ head depending on size)

1 medium/large red bell pepper, seeded, trimmed, and diced small

1 medium/large yellow or orange bell pepper, seeded, trimmed, and diced small

1 cup carrots, peeled, trimmed, and sliced thin (about 1 ½ large carrots)

1 cup green beans, trimmed into 1-inch pieces (I prefer fresh but frozen may be substituted)

1 cup sliced mushrooms (baby portobello, white, or your favorite)

64 ounces (8 cups) low-sodium vegetable broth

one 15-ounce can petite-diced tomatoes (I use low-sodium)

1 ½ cups edamame or one 15-ounce cans garbanzo, cannellini, or kidney beans, drained and rinsed; optional (I use low-sodium beans)

3 bay leaves

1 teaspoon cumin

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon dried rosemary

pinch cayenne pepper, optional and to taste

2 to 3 teaspoons salt, or to taste

1 teaspoon black pepper, or to taste

3 cups broccoli florets

2 cups zucchini, diced small (about 1 ½ large zucchini)

1 to 2 tablespoons lemon juice, optional (brightens up the flavor)

Directions at averiecooks.com

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