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 March 24-29 (opens in new window)

Vegetable Soup

Time:
1 Hour
Difficulty:
Easy
Serves:
6 People
Close-up of hands holding a bowl filled with vegetable soup.

Ingredients

1/4 cup peeled and diced celery
1/2 cup diced yellow onion
2 tsp minced garlic
2 tsp extra-virgin olive oil
1/4 cup peeled and diced carrots
1/4 cup chopped green beans
1/4 cup frozen corn
3/4 cup peeled and diced potato, about 1 sm potato
1/4 cup cooked kidney beans
1/2 cup diced tomatoes
1 qt vegetable stock
1 Tbsp chopped cilantro
1 Tbsp dried oregano leaves
1 Tbsp dried basil leaves
1 tsp fresh thyme
1 Tbsp cornstarch
1 Tbsp water
1/2 tsp sea salt
1 tsp freshly ground black pepper

Instructions

  1. In a large saucepan, sauté celery, onions and garlic in olive oil until soft. Add carrots, green beans, corn and potatoes and sauté briefly. Add kidney beans, tomatoes and vegetable stock and simmer for 30 minutes, or until potatoes are tender. Add dry herbs and cook for 10 minutes.

  2. Combine cornstarch with water and mix to form a paste. Add to simmering stock and cook until thickened. Season with salt and pepper.

Nutrition

Calories 74
Protein 2g
Sodium 342mg
Carbohydrates 15g
Fat 1g
Fiber 2g
Cholesterol 0mg
Servings 6 (3/4 cup ea.)