When it’s cold outside it’s hard to find a meal more satisfying than classic Vegetable Soup
Ingredients
426 gm
Marinara sauce, low sodium
(low or no-sodium preferred) or 2 cans (15 oz .); .)
5 potato
Potato
(whole; medium/large)
4 medium
Carrots
(whole)
2 medium
Zucchini
(whole)
2 cup
Frozen yellow corn kernels
(whole)
2 medium stalk(s)
Celery
1 cup
Onion powder
(whole)
1 cup
Green peas, raw
4 clove(s)
Garlic
(or garlic or 1 tbsp. garlic powder1 tbsp .)
1 tbsp
Ginger, ground
(basil, rosemary, sage, thyme, oregano, or use 1 tbsp. Italian herb seasoning)
2 tsp
Salt
4 cup
Water
Instructions
1. use a slow-cooker for this soup or cook it quicker on the stovetop like I did here.
2.Bring the contents to a simmer/low boil and keep the lid on to steam the veggies to perfection.
3. Make sure to stir frequently and add water if needed to keep a good broth in the pot and avoid any sticking to the bottom of the pot.
Notes:
DELICIOUS WITH: Basic Baked Bread, Green Soda Bread, Cornmeal Almond Milk Biscuits, side salad. Try topped with diced avocado. Add a can of beans or chopped bell pepper if desired.
