January is national soup month and one of our favorites is this broth-based vegetable soup. Its packed with vegetables, freezes beautifully, and is low in calories.
This recipe makes a big pot of soup. We have several meals during the week and always freeze some for those days you “just want to have soup,” or need something for a last minute meal.
Simple Vegetable Soup
A healthy, filling soup full of vegetables, but low in calories. 1 1/2 cups is only 225 calories.
Ingredients
- 2 Tbsp olive oil
- 1 med onion chopped
- 2 med carrots chopped
- 12 oz fresh green beans cut into 1/2 inch pieces
- 2 cloves garlic minced
- 8 cups chicken (or vegetable) stock low sodium
- 2 cans cannellini beans 15 oz cans
- 4 cups kale chopped
- 2 medium zucchini chopped
- 4 Roma tomatoes seeded and chopped
- 2 tsps red wine vinegar
Instructions
- Heat oil in a large pot over medium-high heat. Add onion, carrot, celery, green beans and garlic. Cook, stirring frequently, until the vegetables begin to soften, about 10 minutes. Add broth and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are soft, about 10 minutes more.
- Add white beans, kale, zucchini, tomatoes, vinegar, salt and pepper. Increase heat to return to a simmer; cook until the zucchini and kale have softened, about 10 minutes.
Notes
This recipe should make a dozen or more servings depending on your serving size. We ladle 14 oz of soup into deli cups, cool in fridge, and then freeze. Stored this way the soup can keep for months and is very easy to thaw and re-heat for a quick dinner.