Vegetable Soup

By: Team Reboot
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5)
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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:

  1. In a large stock pot, heat the olive oil over medium high heat.
  2. Add the onion, garlic, carrots and celery and sauté for 5 minutes.
  3. Add the tomatoes, zucchini, green beans, water, salt, pepper, thyme and
  4. oregano; stir and bring to a boil.
  5. Reduce the heat to a simmer and cook the soup for 10 minutes.
  6. Add the chopped kale or other leafy greens and cook for an additional 5 minutes.
  7. Season to taste with the salt and pepper.
  • Nutrition per serving:
  • Calories200
  • Fat12 g
  • Saturated Fat1.5 g
  • Cholesterol0 mg
  • Sodium360 mg
  • Carbohydrates23 g
  • Fiber6 g
  • Sugars10 g
  • Protein 5 g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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