Secret Soup
Some people eschew frozen vegetables, but they are often more nutritious than fresh ones that have been shipped from far away. They're usually flash-frozen at the farm, resulting in more nutrients being preserved; vegetables that are allowed to age before cooking lose some of their nutritional value.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
low carb
vegan
vegetarian
soup
uncategorized
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/2 teaspoon thyme
- 1 teaspoon basil
- 5 -6 cups vegetable broth
- 16 -ounce can diced tomatoes
- 2 16-ounce cans beans rinsed and drained (i usually use 1 great northern and 1 kidney
- 2 1-pound bags of frozen vegetables (my favorites are california blend [cauliflower, broccoli, and c
- 4 cloves minced garlic
- 1/2 teaspoons oregano
- black pepper and salt to taste
- Carbohydrate 3.16370312498595 g
- Cholesterol 0 mg
- Fat 0.174484062496608 g
- Fiber 1.48045619642632 g
- Protein 1.5384953124833 g
- Saturated Fat 0.0237936249997827 g
- Serving Size 1 1 Serving (112g)
- Sodium 31.3865312499788 mg
- Sugar 1.68324692855964 g
- Trans Fat 0.0484472499993534 g
- Calories 17 calories
OPTIONAL: 1/2 cup small pasta OR 2 cups diced potatoes OR 1 cup frozen corn or other starchy vegetable OR 1/2 cup of quick-cooking grain (pearled barley, millet, or quinoa) or cooked rice Put 5 cups of vegetable broth and all remaining ingredients into a large pot and cook until vegetables are done, about 20-30 minutes. If the soup seems too thick, add more broth. Taste and adjust seasonings before serving.
