I think I didn't want to make the vegetable soup because the list of produce was insane...but looking back to the other recipes I have made...this is the norm. So After a big trip to Trader Joe's, I bucked up and made the soup. WOW, am I glad that I did. It sure hit the spot. It is filling and delicious and after the prepping of the veggies...it was just drop it in the pot and stir and wait. My sister in law once said that I probably can make the best Pho if I wanted to. I think she is right...but for right now, its vegetable soup!
WHAT YOU NEED:
10 Cups fat-free Chicken Broth, low sodium (Only 2 Cartons of Chicken Broth)
4 Red Potatoes, cut into 1 inch cubes (1 bag of baby red potatoes)
4 Cps onions, quartered (1 Large onion)
1 Cup carrots, sliced 1 inch thick (used baby carrots)
3 Cups celery, sliced 1 inch thick (1 medium stalk and 1/4 stalk)
2 cups zucchini, sliced 1 inch thick (3 medium Size)
8 ounces tomato sauce, canned (TJ's organic tomato, tomato sauce)
2 cloves garlic, minced
1/4 bunch fresh parsley, chopped
1/4 bunch cilantro, chopped (I didn't use any)
dash black pepper (season to taste)
WHAT YOU DO:
1) In a large stockpot, combine the chicken broth, potatoes, onions, carrots, and celery. Bring to a broil, reduce heat to medium-high, and simmer until the potatoes are tender, about 30 minutes.
2)Add zucchini, tomato sauce, garlic, parsley, and cilantro. Reduce heat to medium-low and cook or 10 to 15 minutes ore, or until the zucchini is just tender. Season to taste with black pepper and serve.
3) If desired, add protein powder just before serving (I didnt do this)
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|(Me) 1 CUP<-------- ---------> 1 Bowl (Hubby)|
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