Samantha Nicole When you’re taking back your health, you truly need a good plan for great meals that will help you stay on track. Diet-Friendly Soup is a delicious choice that will gladly provide you with that help. Full of healthy, fresh vegetables — like carrots, celery, onion, tomatoes, cabbage, green beans, zucchini, and baby spinach — in a tasty broth, it becomes a flavorful combination that provides you with a filling and satisfying meal. Don’t feel cheated, Diet-Friendly Soup is a friend, indeed, to a friend in need of great, low-calorie options. So proud of you! You’ve got this!
Ingredients
- 1 pound carrots, diced
- 3 medium onions, diced
- 4 stalks celery, diced
- 2 large cloves garlic, minced
- 2 (28-ounce) cans whole tomatoes
- 1/2 small head green cabbage, chopped
- 3/4 pound green beans, sliced
- 1 (10.5-ounce) can chicken broth
- 6 cups water
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 medium zucchinis, chopped
- 2 (6-ounce) bags baby spinach leaves, chopped
Directions
Step 1 –Coat a 12-quart stockpot with nonstick cooking spray.
Step 2 –In the prepared stockpot over medium-high heat, add the carrots, the onions, the celery, and the garlic and cook, stirring occasionally, until the vegetables are softened, about 8 minutes.
Step 3 –Add the tomatoes and their juices to the vegetable mixture and use the side of a spoon to break up the tomatoes.
Step 4 –Increase the heat to high. Add the cabbage, the green beans, the chicken broth, the water, the salt, and the black pepper to the vegetable mixture and bring to a boil, stirring occasionally.
Step 5 –Reduce the heat to low. Cover the stockpot and simmer the soup, stirring occasionally, about 10 minutes.
Step 6 –Increase the heat to high. Add the zucchini and the spinach to the soup and bring to a boil, stirring occasionally.
Step 7 –Reduce the heat to low. Cover the stockpot and simmer the soup until all the vegetables are tender, about 10 minutes.
Step 8 –Serve.
