Versatile Vegetable Soup
5.8g
Net Carbs
3.5g
Protein
7.0g
Fat
1.9g
Fiber
102
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 1 stalk, medium (7-1/2" - 8" long) Celery
- 1/2 tsp, ground Thyme (Dried)
- 1 small Zucchini
- 1/4 cup Parsley
- 1 large whole (3" diameter) Red Tomato
- 1/2 cup Green Snap Beans
- 1/4 teaspoon Black Pepper
- 1/2 small Onion
- 4 cups Bouillon Vegetable Broth
- 1 teaspoon Minced Garlic
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Salt
Directions:
- Heat oil in a heavy-bottomed saucepan over medium-high heat. Add celery, yellow onion, and thyme; sauté until vegetables are soft, about 5 minutes. Add garlic and sauté until fragrant, about 30 seconds.
- Add zucchini, green beans, salt, and pepper; sauté until slightly soft, about 2 minutes.
- Add broth and tomato; increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes. Stir in chopped parsley. Serve hot. Makes four 1 1/2 cup servings.
Find this recipe and more in the New Atkins For a New You Cookbook!
