Easy Garden Vegetable Soup
Sometimes you just get that unmistakeable craving for a hot bowl of soup. Whether you are trying to stay warm on a cold day, or just want to get rid of extra vegetables in the fridge, this soup makes a healthy lunch or dinner. Try this recipe using any of the following vegetables: onions, celery, sweet potatoes, carrots, tomatoes, zucchini, yellow squash, green beans, corn, or shredded cabbage.
Garden Vegetable Soup
Cut dense, slow-cooking vegetables such as carrots and sweet potatoes into 1/4-inch thick pieces. Most others can be cut into 1/2-inch thick pieces.
Combine 4 cups of vegetables with 6 cups of chicken or vegetable stock. You can buy stock in cans or reconstitute it from base or bullion. Bring the soup to a boil and then simmer until vegetables are tender (20-30 minutes). Salt to taste.
For variety, add 1 teaspoon parsley, 1/2 teaspoon basil, or a pinch or thyme to the simmering soup.
Makes about 6 servings.
Relevance to Natural Weight Loss:
Weight Loss Tip: Add chicken and rice or noodles to this soup to add protein and grains to your meal. This vegetable-filled, satisfying soup then makes an easy lunch or dinner.
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