MY FAVORITE VEGETABLE SOUP

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2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, chopped

2 large stalks  of celery, sliced

One 15-ounce can tomato sauce OR diced or crushed tomatoes

Two 32-ounce boxes vegetable or chicken broth

3 large carrots, sliced

2 medium zucchini, yellow crook neck, etc - diced

4 medium sized waxy potatos (red or white), chunked

One 14-ounce can green beans, drained, OR 2 cups frozen

1 cup frozen corn (Trader Joe's roasted is fab!)

One (approx 9-ounce) box frozen chopped spinach

1 cup frozen shelled edamame

2 tablespoons pearl barley

1 teaspoon salt (may need more, depending on your taste)

1 teaspoon ground cumin

1 teaspoon sugar

1/2 teaspoon freshly ground black pepper

Few dashes cayenne pepper

In a large stockpot, over medium heat, add the olive oil, onion, garlic, and celery.  Cook for 5 minutes, or until onion is beginning to soften.Pour in the tomato sauce (or diced or crushed, undrained) and broth.  Add in vegetables until it's as "thick" as you like it.  I use them ALL in the amounts written!

Add barley, salt, cumin, sugar, pepper, and cayenne.  Stir well, and cover, bring to a boil.  Reduce heat to  low and simmer for an hour or until veggies are tender.

Makes A LOT!  I don't know...probably ten really good sized servings.  Let's go with that.  It's all vegetables and a little oil - shouldn't even have to count the calories!!

Per Serving: 162 Cal; 7 g Protein; 5 g Tot Fat; 26 g Carb; 7 g Fiber; 19 g NET carbs; 6 g Sugar; 519 mg Sodium

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