I promise I haven’t forgotten about you all!! I actually wrote this post last week, went to publish it, and my entire browser just closed on me. Thus, losing the post, as well as my patience. 😉
This past week, my mom flew from London to Georgia for a work conference. Since I’m so close now that I am in Florida, I drove up to meet her! My sister is a sophomore at USC (South Carolina, not California), so we then drove there, and I just got back last night. SOOO, I apologize, but I am now back and committed to this blog.
Anyways, let me get onto this low-calorie, filling vegetable soup I made the other week!
Dj and I have been doing p90x for the past couple of weeks, so we are also looking for quick fixes to keep for lunches or snacks around the house to keep our diets clean. Vegetable soup was the perfect fix for this! I made a huge pot of it and we were able to munch on it all week long.
You can cater to any of the raw, fresh vegetables you have in your house, by the way!
*1 Cup Celery *1 Cup White Onion *1 Cup Carrots *1 Cup Green Beans *2 Medium Russet Potatoes *½ Large Yellow Squash *½ Large Zucchini *2 Cups Low-Sodium Chicken Broth *2 Cups Water *1
Tablespoons Minced Garlic* 1 Cup Low-Sugar Tomato Sauce*
Wash and chop your veggies!
In a large pot, place the vegetables inside of it, followed by 2 cups of low-sodium chicken broth and 2 cups of water.
*Don’t add the tomato sauce or garlic yet!!!
Mix it all up!
Turn the stove on high and bring your soup to a boil. Once bubbling, turn the heat to a low simmer. Allow the soup to simmer for 30 minutes.
After 30 minutes, stir in the cup of tomato sauce and the minced garlic to the soup.
Allow the soup to simmer for 15 more minutes.
And done! 🙂 Fresh yummy soup for any time of day!
Best part? Each cup is roughly 60 calories. Eat up!