Hearty Vegetable Soup

10 Servings, Each Counts as: 1 Life Carb, 2 Life Fats 

2 tbsp olive oil 
2 cups chopped onion 
2 cups chopped celery
1 cup chopped green bell peppers
4 cloves garlic, minced
3 cups chopped cabbage
3 cups chopped cauliflower
2 cups chopped carrots
2 cups green beans 
8 cups low sodium chicken broth 
2 cups water
15 oz can tomato sauce
14 oz can diced tomatoes
15 oz can kidney beans, rinsed
1 bay leaf
4 cups chopped spinach 
1/2 cup sliced fresh basil
10 tbsp grated parmesan cheese 
1. Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots and green beans; cook, stirring occasionally until slightly softened, about 10 minutes more.
2. Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.
3. Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.

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