This hearty vegetable soup recipe was a cinch to prepare and so satisfying. You see, I just thought that winter was over, but Mother Nature pulled a fast one on us, and Texas was cold and rainy today, prompting me to raid the pantry for soup ingredients. Voila. A recipe that everyone in my house loved.
Easy & Delicious Vegetable Soup
A hearty and versatile soup that could be bulked up with ground beef or turkey, and completely changed with assorted spices.
1 teaspoon olive oil
4 carrots, diced
3 celery stalks, diced
3 cloves of garlic, minced
1/2 large onion (or 1 small-medium onion), diced
1 tablespoon fresh thyme, chopped finely
1 can diced tomatoes no salt added, with liquid (14 ounces)
28 ounce can of tomato sauce, no salt added
2 cups vegetable or chicken broth, low-sodium (could use water instead)
1 cup frozen peas
1 cup whole wheat elbow macaroni
1/2 teaspoon dry basil
1 bay leaf
Step by step
- Heat olive oil over medium-high in a large dutch oven (5-8 quart)
- Add carrots, celery, garlic, onion and thyme and saute until vegetables are crisp tender (about 3 minutes).
- Add in canned tomatoes, canned tomato sauce, broth (or water), bay leaf, and basil.
- Simmer for 15 minutes.
- Add frozen peas and elbow macaroni. Cook for 8-10 minutes or until macaroni is cooked.
- Remove bay leaf and serve.
WW PP 4; Calories 176.1; Fat 1.1g; Cholesterol 0mg; Sodium 158.6mg; Potassium 247.4mg; Carbs 35.4g; Fiber 7.8g; Sugars 12.7g; Protein 7.7g; Vitamin A 109.2%;
Feingold Stage 2 Friendly
Copyright Sisterhood of the Shrinking Jeans LLC
Adapted from this recipe.
Category: Soups, Vegetarian
About Christy: Thirty-six year-old wife and mom to BJ (8) and Mia (4). I'm the editor at the Sisterhood, a Feingold mom, I really love to run (really), read, cook amazing things, and photography is my fledging passion. My motivation is motivating other people to realize they can do this whole weight-loss and exercise thing. I'm living proof! View author profile.