Quick And Healthy Vegetable SoupSoups
Spray an 8 qt. pot with Pam.
Sauté 1 chopped onion and 1 chopped bell pepper (buy it pre-chopped for quicker prep)
Add 2 15 oz cans of seasoned chopped tomatoes.
Add 1 carton vegetable broth
1 can low-sodium mushroom soup (optional)
Add 1 package shredded cabbage
Add 1 package baby spinach
Add 1 cup of French green beans
Add 4 cups of filtered water
Season with 1/4 teaspoon each fresh ground pepper, red pepper flakes, and summer savory (or
whichever herbs you like)
Cover and simmer for one to two hours. That is the basic recipe. Feel free to be creative and add other
veggies. Buy a bag of mixed cauliflower, broccoli, and carrots, and add half the bag. For a heartier
soup, add 1 cup of lentils or mung beans and/or 1 diced potato. Cover and refrigerate in Tupperware.
Stays fresh for one week.