Kathy LaBella RDN, CDN, CSSD, ACE-CMES/CPT      1-860-437-0050

Winter Vegetable Soup

4 Servings

Print with Nutrition Facts

2  –  Garlic Cloves, chopped

1  –  Onion, white, chopped

6 Cups  –  Water

2 tsp  –  Olive Oil

½ tsp  –  Pepper, fresh, ground

2  –  Carrots, sliced

1  –  Zucchini, medium, diced medium

1.5 Cups  –  Broccoli florets, fresh, chopped

1  –  Tomato, large, chopped

1.75 Cup  –  Kidney beans, dark red, canned (or 1 can, rinsed and drained)

1 Cup  –  Spinach, baby, loosely chopped

1 Tbls  –  Parsley, fresh, chopped

Directions:

Chop garlic and onion. Chop and cut all vegetables.

Place garlic and onion into a large pot with olive oil to sauté for around 3-5 minutes.             Add water (5-6 cups, more after if needed) and all vegetables except for beans, spinach and parsley. Add pepper and bring to a broil, then simmer for 25-30 minutes.
Drain and rinse canned beans.
Add parsley, beans, and spinach, cook for another 5 minutes.

Nutrition Facts Per Serving

Calories 190, Carbohydrate 30g, Fiber 10g, Protein 10g, Fat 3.5g,

Excellent source of vitamins A and C. Good source of Calcium and Iron

 

Kathy LaBella, RDN, CDN, CSSD, wwww.PeakPerformanceRD.com