Herb n’ Veggie Soup
by: ffadmin

Makes 6 servings

Herb n' Veggie Soup
Recipe type: Soup
  • 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
  1. In a small bowl, mash half of the beans with a masher or the back of a spoon, and set aside.
  2. Spritz a large pot with the olive oil spray and heat over a medium-high setting.
  3. Add the onion, carrots, celery, zucchini, garlic, thyme, sage and cook stirring occasionally until the vegetables are tender, about 5 minutes.
  4. Add the broth and tomatoes (with the juice) and bring to a boil.
  5. Add the beans (mashed and whole) and the spinach leaves.
  6. Cook until the spinach is wilted, about 3 minutes more.

Make your own no-salt-added Chicken Broth using our recipe!

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.

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