HARVEST VEGGIE MEDLEY SOUP

DSCN033310–12 servings   ·   Prep time: 20 min   ·   Cook time:  Slow Cooker:  5 – 6 hours;   Stove-top: 15 – 20 min

INGREDIENTS

  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 1 cup colorful sweet peppers
  • 1 tbl minced garlic
  • 8 cups, low-salt vegetable broth
  • 1 28 oz can diced tomatoes, undrained
  • 2 cups water
  • ½ small head cabbage, thinly sliced
  • 1-1/2 cups broccoli flowerets
  • 2 tsp oregano
  • 2 tsp basil
  • 1 tsp parsley
  • 1 tsp hot red pepper flakes (optional)
  • 1 tsp salt and ½ tsp black pepper (optional)

Two cooking options: Put all ingredients into your slow cooker and place on high for 4 to 5 hours  OR cook on the stove-top and simmer for about 15 to 20 minutes to bring out all the flavors. Either way you are set for several days of goodness, or a lovely meal for family and or guests. Compliment with perhaps a slice of whole grain bread.

Each serving is packed with no fat, healthy carbs, fiber, low sugar, protein, calcium, magnesium, selenium and potassium. Garnish with a 3 slices of fresh avocado (a healthy fat), fresh parsley or cilantro, if desired.

Feel free to add 1/2 cup beans (black, garbanzo, white, kidney) or lentils per serving or serve over some quinoa, bulgur, or couscous. This  a great soup base to spin-off some delicious meals.

Cheers, Karen

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