Barbara’s Vegetable Soup
"Heart healthy soup that’s low fat and low cal but very filling."
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
10-12
ingredients
- 2 tablespoons olive oil
- 1 (12 ounce) bag PictSweet seasoning blend
- 1 -32 ounce vegetable stock (may use Beef or Chicken)
- 1 bay leaf
- 1 large leek, Cleaned thoroughly, and then chopped
- 1⁄4 head cabbage
- 1⁄2 cup fresh green beans (Cut to Bite Size)
- 1 baking potato (Pealed and Bite Size Diced)
- 1 tablespoon tomato paste
- 1 tablespoon italian seasoning
- 1 cup frozen broccoli florets
- 1 medium zucchini, diced
directions
- In soup pot heat Olive Oil, add Seasoning Blend, Sauté over low heat until softened.
- Add Broth, Bay Leaf, Leeks, Cabbage, Green Beans, Potato, Tomato Paste, and simmer for about 30 minutes.
- Stir in Seasoning Blend, Broccoli Florets, and Zucchini. Bring to a boil then lower heat. Simmer for another 15 minutes.
- Serve hot.
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RECIPE SUBMITTED BY
I'm a mom of 3. My son is 22, married and in the Army. My daughters are 16 and 5. My oldest one is in the Army JROTC and the Nave Sea Cadets and will be going to New Mexico for Culinary School this summer. My little one is in a special Kindergarten class that teaches both English and Spanish.
I work at our church's gym and I cook for our church. I cook every Wed. for 100 to 125 of our church members. I cook a normal meal, a healthy meal and a kids meal.
I also cook for my daughter’s Sea Cadets drills. At the drills there are 40 to 60 teenagers. I am teaching my daughter and another cadet how to cook for their group of cadets. I teach them how to plan the menus for their monthly week-enders. I teach them how to figure how much they need, how much it will cost and then take them shopping for their supplies. We serve breakfast, lunch and dinner.
