ABZ Soup
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
- 2 tbsp olive oil
- 1 yellow onion chopped
- 2 tbsp tomato paste
- 1 tbsp minced garlic
- 2 sweet potatoes
- 2 zucchinis
- 2 c spinach
- 1 box banza alphabets
- 1 tsp himalayan sea salt
- 8 cups of organic vegetable broth
- 2 tbsp of mixed italian chopped herbs/seasonings (oregano basil, garlic salt, etc. i used braggs organic sprinkle herbs & spices seasoning, which has 24 herbs)
- 2 garden tomatoes
- 3 c mushrooms
- 1 stalk of celery
- Carbohydrate 12.9216259401369 g
- Cholesterol 0 mg
- Fat 1.16639476654024 g
- Fiber 2.73395117445704 g
- Protein 2.79367167584665 g
- Saturated Fat 0.175902587179152 g
- Serving Size 1 1 -10 serving (166g)
- Sodium 36.3056907972344 mg
- Sugar 10.1876747656799 g
- Trans Fat 0.136329463145639 g
- Calories 67 calories
Sauté the chopped onion, garlic, and salt in olive oil for 5 minutes. Add in the tomato paste and sauté for 1-2 more minutes.At the same time, pour broth into a large soup pot and bring to a boil. Chop sweet potatoes, tomatoes, mushrooms, celery, and zucchini into large chunks.Add in the cooked onion and chopped veggies into the broth. Sprinkle in herbs/spices and bring down to low-medium heat.While the veggies are cooking, bring another pot of water to a boil. Cook 1 box of Banza Alphabets Pasta and strain when finished. A second option is to add the noodles to cook in the soup during the last 8 minutes, but I like the keep them separate so the noodles stay fresher throughout the week.Cook for 30 minutes or until the veggies are soft. Add in cooked Banza Alphabets, spinach, and additional spices as needed. Serve immediately.
