I decided to start the week off right with a big batch of soup. Some nice healthy soup!
I knew I wanted veggies, all the veggies, I also threw in some beans for a little added protein.
The soup turned out great, so warm and hearty and totally filling, plus it has ALL the veggies!! YEAH!!
What you need,
2 tbsp. olive oil
1 28oz can chopped tomatoes, don’t drain them
2 cups cauliflower florets, cut pretty small, bite sized
1 cup green beans, cut into bite sized pieces
1 cup carrots, sliced into rounds
1 cup celery, chopped
2 cups sliced cabbage
1 small onion, diced
1 cup frozen peas
1 cup frozen corn
1 can pinto beans, drained and rinsed (you could use chick peas if you like)
4 cloves garlic, minced
3 tsp. Italian seasoning
1 tsp. lemon pepper
1 tsp. salt
½ tsp. pepper
4 cups vegetable broth
2 cups water
¼ cup chopped fresh parsley
Parmesan Cheese for serving
In a large heavy bottomed pot heat the olive oil over medium heat. Add the cauliflower, green beans, onion, carrot, celery and cabbage, cook for 8-10 minutes until they start to soften.
Add the garlic and cook 1-2 minutes longer.
Add the Italian seasoning, lemon pepper, salt and pepper and stir to combine.
Add the tomatoes, beans, broth and water.
Bring to a boil, then reduce the heat and simmer for 20-30 minutes until the veggies are tender.
Stir in the peas and corn and cook for 5 minutes or so until they are heated through.
Adjust seasonings as needed.
Finish off the soup with the chopped fresh parsley.
Serve a big bowl with some freshly grated Parmesan cheese on top.
Not only is this soup healthy and delicious but it super simple to make and takes no time at all.
Also, it freezes really well, so now I have t a week worth of lunches in the freezer for later!
Oh and, feel free to use whatever veggies you like… zucchini or potato or summer squash or bell peppers, the possibilities are endless!
I hope the start of your new year has been great! Here is to another year of great food.