|
|
|
|
|
|
Autumn Harvest Soup
This soup is a delicious way to get an abundance of vitamins and protein in one extremely low fat meal. Change up the vegetables to those more to your liking or that are more readily available during the harvest season. Letting this soup sit overnight in the fridge only enhances its flavor!
|
2 14.5 oz. cans or 3 1/2 cups Vegetable Broth
1 Zucchini
1 Summer Squash
1 c. washed Spinach Leaves
2-3 medium Carrots
2 stalks Celery
1 14.5 oz. can Diced Tomatoes
1/2 medium Onion
1 heaping tsp. minced Garlic
1 15 oz. can Garbanzo Beans
1/8 tsp. Cayenne Pepper
1/2 tsp. dried Basil
1 tsp. Sea Salt
In a large stock pot, add vegetable broth and undrained canned tomatoes. Wash and cut into 1/2" slices zucchini, summer squash and carrots; add to pot. Wash and slice celery into 1/4" pieces and dice onion; add to pot. Add washed spinach leaves, garlic and seasonings to pot and bring all to a boil for 20 minutes. Drain and rinse garbanzo beans. Add to the pot after the vegetables have boiled for 20 minutes. Reduce heat to medium-low and simmer for an additional 10 minutes. Serve with a slice of whole grain bread and enjoy your nutritionally complete meal!
Return to Healthy Recipes
Return to Nutrition Home Page
|
|
Home /
Contact /
Site Map
|
Web site and all other original contents copyright © 2011
Tammy Hanna
|
|
|
