This tasted amazing after the week of holiday eating!
Vegetable Soup
(Adapted from here )
1 teaspoon olive oil
5 oz. baby carrots, sliced into sticks
2 celery stalks, chopped
1 1/2 onions, diced
1 teaspoon garlic powder
1 (14.5 oz) can diced tomatoes
1 turnip, peeled and diced
1 cup frozen green peas
1 medium zucchini, cut into half moons
5 oz baby spinach
1 Tbsp. dried parsley
1 Tbsp. chicken bouillon
6 c. water
1 teaspoon salt
1/2 teaspoon pepper
Optional: 1 can Great Northern Beans, rinsed and drained.
In a large dutch oven, heat the olive oil over medium high heat. Add carrots, celery, onions, and garlic powder.
Cook, stirring occasionally, 5 minutes.
Stir in tomatoes with their liquid.
Add turnips and all remaining ingredients--including the 6 cups of water. (*Note: Optional beans go in later.)
Heat to boiling over high heat, stirring occasionally
Reduce heat to low, cover and simmer, stirring occasionally, 20 minutes or until vegetables become tender. If using the beans, add them at this step.
Add more salt and pepper if desired. Serve promptly.
Even with the beans, this is only 150 calories-ish for a bowl. Delish!
