Skinny Vegetable Soup
How’s everyone’s new year going so far?! How about your resolutions? Instead of making resolutions, I like to make intentions for the year. Good intentions are way easier to follow than strict resolutions in my opinion, which have a tendency to fall apart after a few months. Then we try to give the same things up for Lent and SOMETIMES make it the 40 days before reverting back to usual habits. Instead, I make a plan for the year of what I’d like to do or do better. I generally eat pretty healthy, but after the holidays, I like to detox and reset. This soup will help you do just that! It’s insanely healthy, full of flavor, and actually leaves you full and satisfied.
For this soup, you will need onion, celery, garlic, carrots, red pepper, orange pepper, mushrooms, cabbage, green beans, diced tomatoes, Great Northern beans (or beans of your preference), broccoli, zucchini, chicken broth, bay leaves, oregano, basil, cumin, thyme, chili powder, cayenne, salt, pepper, lemon juice, and olive oil. Look at all that gorgeous color from those healthy veggies!
Start by sautéing onion and celery in olive oil over medium heat in a large saucepan. After about 3 minutes, add garlic and continue sautéing for about 5 minutes.
Add carrots, mushrooms, cabbage, peppers, and green beans. Sauté for another 5-7 minutes, stirring frequently.
Add broth, tomatoes, beans, and all spices. Bring to a boil, reduce heat, and simmer for about 30 minutes or until vegetables are tender.
Add lemon juice, broccoli, and zucchini. Gently boil for about 5 minutes until vegetables are tender. Remove bay leaves.
Serve hot! The great thing about this soup recipe is it makes a ton. I usually meal prep it on Sundays, and it makes about three weeks’ worth of lunch. I’ll freeze whatever I’m not using for that week and defrost the following Sundays. Enjoy! Hope everyone has a healthy, happy new year!
Frequently Asked Questions
- How long does the soup last in the fridge?
- This soup can last up to one week in the refrigerator if stored properly in an airtight container.
- Can I freeze this soup?
- Yes, this soup freezes very well. Just cool it completely, portion it in freezer-safe containers, and store it for later use.
- Can I add other vegetables to the soup?
- Absolutely! Feel free to add your favorite vegetables or any seasonal veggies you have on hand to customize the soup.
- Is this soup suitable for a vegetarian diet?
- Yes, you can make this soup vegetarian by using vegetable broth instead of chicken broth and skipping any meat additions.
- Can I make this soup in a slow cooker?
- Yes, you can sauté the onions and garlic first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
