2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
1 cup celery, diced small (about 2 stalks)
4 garlic cloves, peeled and finely minced
4 cups green cabbage, sliced into thin ribbons (about 1/4 to 1/2 head depending on size)
1 medium/large red bell pepper,1 medium/large yellow or orange bel
1 cup carrots, peeled, and sliced thin 1 cup green beans, 1 cup mushrooms,sliced
64 ounces (8 cups) low-sodium vegetable broth
one 15-ounce can petite-diced tomatoes
1 1/2 cups edamame or one 15-ounce cans garbanzo, cannellini, or kidney beans, drained and rinsed
3 bay leaves
1 tsp each Cumin, Thyme, Oregano, Black Pepper
1/2 tsp Rosemary
3 cups broccoli florets
2 cups zucchini, diced small (about 1 1/2 large zucchini)
2 to 3 teaspoons salt, or to taste
pinch cayenne pepper, optional and to taste
1 to 2 tablespoons lemon juice, optional (brightens up the flavor)
Instructions
To a large Dutch oven or stockpot, add the oil,
onion, celery, and saute over medium-high heat
for about 7 minutes, or until vegetables begin
to soften. Stir intermittently.
Add the garlic and saute for another 1 to 2
minutes. Stir intermittently.
Add the cabbage, peppers, carrots, green beans,
mushrooms, and saute for another 5 minutes, or
until vegetables begin to soften. Stir
intermittently.
Add the vegetable broth, diced tomatoes,
optional beans or edamame, bay leaves, cumin,
oregano, thyme, rosemary, optional cayenne,
salt, pepper, and bring to a boil. Allow
mixture to boil gently for about 5 minutes.
Add the broccoli, zucchini, optional lemon juice,
and boil 3 to 5 minutes, or until broccoli and
zucchini are crisp-tender. Remove bay leaves.
Taste soup and add additional salt, pepper, or
herbs, to taste. Amount of salt will vary based
on how salty the brand of vegetable broth used
is, how salty the canned tomatoes and optional
beans are, and personal preference. At any time
while making the soup, if the overall liquid
level is lower than you like and you prefer
more broth, adding a cup or two of water is
okay, noting you can always adjust the salt and
seasoning levels. Serve immediately. Soup will
keep airtight in the fridge for 5 to 7 days or
in the freezer for up to 6 months.
Originally Submitted
3/23/2016
0 Out of 5 from
0 reviews
You can add this WEIGHT LOSS VEGETABLE SOUP recipe to your own private DesktopCookbook.