Purchase the low fat and low sodium versions of the basic ingredients where possible. This is a “meal in one” and is perfect for lunch or dinner, especially if you live alone.
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Ingredients
- 1 Leek, white part, sliced thin
- 1/2 green bell pepper, diced
- 1/2 c. diced celery
- 1/2 c. diced baby carrots
- 16 oz Chicken or Vegetable Broth
- 28 oz. Canned Tomatoes, diced, with juice
- 1/2 c. s(each) asparagus, green beans, spinach, zucchini
- 1/2 c. (each) Frozen corn, edamame, baby limas, sliced okra, peas
Directions
- Sweat the leek, bell pepper, celery,and carrots in a small amount of butter or olive oil.
- Add the broth and canned tomatoes; stir in the herbs. Bring to a simmer; add the fresh vegetables, the canned vegetables and then the frozen vegetables.
- Add the optional vegetables and/or pasta. Simmer for about 30 minutes.
- Serve in soup bowls. Refrigerate the leftovers. This soup will keep quite a while.
- For future meals, heat only the amount to be served. Leftover servings can be microwaved.
- Vary the vegetables to suit your taste and availability. Other than the first four ingredients, the remainder can be kept on hand.