Garden Vegetable Soup with Tri-Colored Carrots

Garden Vegetable Soup with Tri-Colored Carrots
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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 47.6
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 538.3 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 1.5 g

View full nutritional breakdown of Garden Vegetable Soup with Tri-Colored Carrots calories by ingredient


Introduction

This Garden Vegetable soup gets me over the hunger hump most of the time. it is hearty and good for you. This Garden Vegetable soup gets me over the hunger hump most of the time. it is hearty and good for you.
Number of Servings: 22

Ingredients

    4-32 oz boxes of Organic Vegetable Broth low soduim
    1 14.5 Can of Diced tomatoes.. Your choice
    2 Tbs Tomato Paste
    4 Large Tri-Colored Carrots of you can use regular ones Cut on a diagonal
    5 stalks Celery Cut on a diagonal
    1 Large Sweet Onion Chopped
    2 Tbs Garlic Minced
    1 head of Bok Choy Large Chop
    1/2 head of Cabbage Chopped
    2 Cups of Fresh Green Beans Cut
    2 Tbs Extra virgin Olive Oil
    Salt and pepper to taste
    2 Tsp Thyme
    2 Bay Leaves
    2 Med yellow Squash med dice
    2 Med Zucchini Med Dice
    a fist full of fresh flat leaf Parsley chopped



Directions

in a large soup pot saute in the olive oil. Celery, Carrots Onions Thyme and garlic for about 5-6 min on med high heat. Add Tomatoes and tomato paste and the 4 boxes of Broth and bay leafs. cover and let come to a boil. Cook for about 10 mins,. Add the Green Beans, Bokchoy, cabbage and parsley cook another 15 mins then add your squash and zucchini cook for about 3 mins remove from heat you want your veggies still a bit crisp and colorful.

Serving Size:  THis makes about 22, 1 cup servings