Vegetable Soup
By Team Reboot
Ingredients
- 3 tbsp Olive Oil
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 3 medium Carrots, chopped
- 3 Celery Stalks, chopped
- 3 Tomatoes, chopped with juice reserved
- 1 medium Zucchini, cut into half moons
- 1 cup Green Beans, trimmed to 1 inch pieces
- 3-4 handfuls Kale (Tuscan Cabbage) or other leafy green such as Chard
- (silverbeet) or Bok Choy, chopped into small pieces
- 6 cups (1500 ml) Water
- 3/4 tbsp fresh Thyme, chopped
- 1 tbsp fresh Oregano, chopped (or 1/2 tbsp dried)
- 1 tsp Sea Salt
- 1/2 tsp fresh ground Black Pepper
Directions
- In a large stock pot, heat the olive oil over medium high heat.
- Add the onion, garlic, carrots and celery and sauté for 5 minutes.
- Add the tomatoes, zucchini, green beans, water, salt, pepper, thyme and
- oregano; stir and bring to a boil.
- Reduce the heat to a simmer and cook the soup for 10 minutes.
- Add the chopped kale or other leafy greens and cook for an additional 5 minutes.
- Season to taste with the salt and pepper.
Calories: 200
Fat: 12 g
Trans Fat: 1.5 g
Cholesterol: 0 mg
Sodium: 360 mg
Carbohydrates: 23 g
Fiber: 6 g
Sugars: 10 g
Protein: 5 g