Makes 6 servings
Herb n' Veggie Soup
Recipe type: Soup
Ingredients
- Olive oil spray
- 1 can (15 oz.) pinto, garbanzo, or black beans, rinsed and drained
- ½ large onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 small zucchini, diced
- 1 clove garlic, minced
- 1 tablespoon fresh thyme leaves, chopped
- 2 teaspoons fresh sage leaves, chopped
- 32 ounces no-salt-added chicken broth or vegetable broth
- 1 can (14 oz.) can diced tomatoes
- 2 cups chopped baby spinach leaves
Instructions
- In a small bowl, mash half of the beans with a masher or the back of a spoon, and set aside.
- Spritz a large pot with the olive oil spray and heat over a medium-high setting.
- Add the onion, carrots, celery, zucchini, garlic, thyme, sage and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes (with the juice) and bring to a boil.
- Add the beans (mashed and whole) and the spinach leaves.
- Cook until the spinach is wilted, about 3 minutes more.
Make your own no-salt-added Chicken Broth using our recipe!
*Notes:
Omit the beans for Phases 1 & 2. Substitute with more of the other veggies, if you like!
Remember to include ingredients when calculating daily intake allowances.
