Tuesday, October 25, 2011

"The Best Vegetable Soup"

Still on the soup kick. I have been trying to kick a sickness or allergies, whatever this is, and soup and spicy foods are especially great for that. This reheats wonderfully and even freezes well, so I made enough for this week plus 2 more servings and in a couple weeks I'll have a week of a different soup every day for lunch...wow, my life is exciting, huh??
This is called "The Best Vegetable Soup" so I'm sticking with the name. And for the taste and nutrition information balance, I'd say this is definitely a contender for best vegetable soup. I think I still like the Quick Fall Minestrone the best, but this is also tasty and a great way to get your veggies on!

The Best Vegetable Soup
adapted from Prevention RD
Serves 6

1/2 tsp olive oil
1 yellow onion, diced
2 cloves garlic, minced
1/8 tsp dried red pepper flakes
1/2 tsp dried thyme
1/2 dried bay leaf
1/4 tsp salt
1/8 tsp black pepper
32 oz fat free low sodium chicken broth
14 oz can diced tomatoes, with juice
2 stalks celery, diced
1 large russet potato, diced
2 carrots, diced
1 yellow squash, diced
1 cup frozen corn kernels
1/2 cup frozen green beans
5 oz condensed tomato soup
5 oz water
1/4 lemon, juiced

Saute onion in oil over medium heat for five minutes or until softened. Add garlic and saute another minute. Add red pepper flakes, thyme, salt, pepper, and bay leaf and cook another minute.
Add stock, canned tomatoes, and juices to pot and bring to boil, then reduce heat to simmer and cover pot. Simmer 15 minutes.
Add carrots, celery, and squash. Simmer another 12 minutes.
Add corn and green beans and simmer another 10 minutes.
Add soup, water, and lemon juice, heat through, season to taste, and serve.

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