This soup, adapted from Averie at AverieCooks, is helping me pack in the veggies, and it's high in iron, fiber, potassium, and vitamins A, B, and C, which assist in the weight loss and detox process! Filled to the brim with goodness like squash, zucchini, mushrooms, carrots, bell peppers, and more, this soup is a great choice to warm you up on a chilly January day, and will feel so good!
- 1 tablespoon olive oil
- 1 yellow onion, small dice
- 2 garlic cloves, peeled and finely minced
- 1 medium/large yellow or orange bell pepper, seeded, trimmed, and diced small
- 1 cup carrots, peeled, trimmed, and sliced thin (about 1 1/2 large carrots)
- 1 cup sliced mushrooms (baby portobello, white, or your favorite)
- 32 ounces (4 cups) low-sodium vegetable broth
- 1 15-ounce can petite-diced tomatoes
- 115-ounce can cannellini beans, drained and rinsed, (optional; you can also use kidney beans, garbanzo beans, or omit them altogether)
- 1 bay leaf
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- pinch cayenne pepper, optional and to taste
- Salt and pepper to taste
- 2 cups zucchini or squash, diced small (about 1 1/2 large zucchini)
- 1 to 2 tablespoons lemon juice, optional (brightens up the flavor)
Heat olive oil over medium heat in a large soup pot and add onion; saute until soft. Add the garlic and sauté for another 1 to 2 minutes, stirring intermittently.
Add the peppers, carrots, and mushrooms, and sauté for another 5 minutes, or until vegetables begin to soften. Add the vegetable broth, diced tomatoes, optional beans bay leaf, and spices, and bring to a boil. Allow mixture to boil gently for about 5 minutes.
Add zucchini, squash, and optional lemon juice, and boil 3 to 5 minutes, or until zucchini and squash are crisp-tender. Remove bay leaves. Taste the soup and season to taste; serve immediately! Store in the fridge or freeze.
Nutrition Facts- Servings: 10 • Size: 1 cup soup • Calories: 89 • Fat: 1.6 g • Carbs: 13.8 g • Fiber • 5 g • Protein: 4.9 g • Sugars: 3.8 g