I love soup in cold weather. I also like to try, and even tweak, new soup recipes. That's how I came to create this marvelous vegetable soup that will surely cure what ails you (as people say) while filling your tummy and warming your toes.
Now, it's not a vegetarian veggie soup because the stock is made with chicken broth, but that is the part that will help fight off colds and "cure what ails you". As many of you probably know, chicken soup has been scientifically proven to have immunity boosting properties, so why not cook up a pot? (3 Healing Soups; Dr. Oz Show)
I ran across the recipe for weight-loss soup and thought "Yes! Let's make some". But by the time I got around to buying the ingredients, all I could think was that it wouldn't be filling enough sustain a fly. The list of ingredients also seemed to lack enough herbs and spices to make it flavorful. That's when I got creative, crossed my fingers, and worked a little magic. It turned out fab! My soup was met with rave reviews from family and friends and is still very healthy and a good choice for reducing calories. Ready to give it a try?
What you'll need:
4 cups of chicken broth (Any brand you like. I used organic chicken broth)
2 cups of water
1 large potatoe peeled and cut into bite size cubes
2 large peeled carrots diced
1 zucchini squash washed and cut into quarter slices (Leave on the skin-that's where the nutrients are!)
2 large celery stalks diced
1 14-ounce can of diced tomatoes (I used Muir Glenn Organic diced tomatoes with basil and garlic. This added to the flavor)
1 quarter chopped cabbage (one half of a cabbage is too much)
1 small white onion finely diced
3 cloves of garlic minced
1/4 teaspoon of crushed red pepper flakes
1 cup of pasta shells (You can use regular or wheat or multigrain. Your call)
1 teaspoon of Adobo Seasoning and 1 teaspoon Basil OR 1 teaspoon of Basil and 1 teaspoon of Oregano
Sea salt and black pepper to taste
In a large soup pot, heat 1 tablespoon of olive oil. Saute onions, garlic, celery, carrots, and zucchini until they just start to get tender. Add in chicken broth and water. Stir.
Add in cabbage, then stir in the diced tomatoes. Cook on medium heat for 30 minutes. Add in potatoes, pasta, red pepper flakes, Adobo and Basil combo or the Basil and Oregano combo. Add salt and black pepper to taste. Reduce heat and let simmer for 30-45 minutes.
Serve with crackers or, as I did, with yellow corn bread. Serves 6-8 people. You can freeze half in freezer-safe tupperware.
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