FULL OF VEGGIE SOUP
This soup is such a versatile soup that can be made vegan or add some protein to it for a heartier meal!
It is definitely a tasty soup that will keep you warm on those cold winter nights!
INGREDIENTS
4 cups vegetable broth
Two 14.5-oz. cans stewed tomatoes (not drained)
2 cups green beans
10 oz. (about 3) small yukon gold potatoes, cubed
1 cup chopped carrots
1 1/2 cup chopped celery
1 cup chopped onion
2 tbsp. minced garlic
2 bay leaves
1 1/2 tsp. dried thyme
1/4 tsp. each salt and black pepper
1 cups chopped zucchini
DIRECTIONS
Add all ingredients except zucchini to a slow cooker and mix. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until veggies have softened.
When cooking at low heat, increase it to high. Remove bay leaves, add zucchini, and mix well. Cover and cook for 45 - 50 minutes more, until zucchini is tender..
MACROS
· Servings 8 (1 1/2 cup)
· Calories per Serving 100
· Fat 1 g
· Carbohydrates 22 g
· Fiber 5 g
· Sugar 9 g
· Protein 4 g
Sodium 650mg