Herb Vegetable Soup
"Low-calorie and high-flavor!"
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
8 cups
- Serves:
- 8
ingredients
- 1 medium onion
- 3 medium carrots
- 3 garlic cloves
- 4 medium celery ribs
- 1 tablespoon olive oil
- 4 cups chicken broth
- 8 ounces mushrooms
- 4 ounces tomatoes
- 4 small zucchini
- 1 tablespoon dried basil
- 1 tablespoon dried leaf thyme
directions
- Dice onion, carrots, and celery.
- In a large soup pot, saute the diced vegetables in olive oil for 5 minutes.
- Mince and add the garlic. Saute for 2 minutes more.
- Dice and add the mushrooms. Saute for 3 minutes more.
- Add the thyme and basil, stir to combine.
- Add the chicken broth. Bring to a boil.
- Reduce heat and simmer until vegetables are soft (about 15 minutes).
- Cut the zucchini into large chunks (about 1 inch lengths or cubes) and add to soup.
- Simmer until the zucchini is soft but not mushy, about 5-10 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I love "real" food.
I lost about 30 pounds, but I've gained a bit back. It's January 5, 2009, and it's time to get back to watching what I eat.
I want to use real ingredients-- real butter, real sugar-- and compensate with good taste for the need to eat smaller servings. It's a the flavor-to-calorie ratio I look at.
