Weight Loss Vegetable Soup


Made it exactly as directed except I used fresh herbs, increasing the amounts to compensate for fresh vs. dried. Also increased the amount of rosemary. My husband had two bowls and will be happy for me to make it again. I put the leftovers into small freezer containers so that we can have a cup of soup with any meal that doesn’t seem to have enough veggies on its own. I may use a little dried porcini mushrooms next time.


    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 1/4 to 1/2 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 1/2 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 1/2 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
    1/2 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 1/2 large zucchini)
    1 to 2 tablespoons lemon juice, optional (brightens up the flavor)

Original Recipe And Direction >>> Weight Loss Vegetable Soup @averiecooks.com