Weight Loss Vegetable Soup

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3 tablespoons olive oil
2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
1 cup celery, diced small (about 2 stalks)
4 garlic cloves, peeled and finely minced
4 cups green cabbage, sliced into thin ribbons (about 1/4 to 1/2 head depending on size)
1 medium/large red bell pepper, seeded, trimmed, and diced small
1 medium/large yellow or orange bell pepper, seeded, trimmed, and diced small
1 cup carrots, peeled, trimmed, and sliced thin (about 1 1/2 large carrots)
1 cup green beans, trimmed into 1-inch pieces (I prefer fresh but frozen may be substituted)
1 cup sliced mushrooms (baby portobello, white, or your favorite)
64 ounces (8 cups) low-sodium vegetable broth
one 15-ounce can petite-diced tomatoes (I use low-sodium)
1 1/2 cups edamame or one 15-ounce cans garbanzo, cannellini, or kidney beans, drained and rinsed, optional (I use low-sodium beans)
3 bay leaves
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
pinch cayenne pepper, optional and to taste
2 to 3 teaspoons salt, or to taste
1 teaspoon black pepper, or to taste
3 cups broccoli florets
2 cups zucchini, diced small (about 1 1/2 large zucchini)
1 to 2 tablespoons lemon juice, optional (brightens up the flavor)


Get full recipe >> Weight Loss Vegetable Soup @ averiecooks.com

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