Eat this Skinny Vegetable Soup for Inflammation and Weight Loss!

Eat this Skinny Vegetable Soup for Inflammation and Weight Loss!

Eat this Skinny Vegetable Soup for Inflammation and Weight Loss!Keep a batch of this in the fridge and you’re covered for several meals. #PrepAheadWin 

Also, try substituting THIS for 1 meal per day…and see what happens…  Eat this Skinny Vegetable Soup for Inflammation and Weight Loss!

Eat this Skinny Vegetable Soup for Inflammation and Weight Loss!

makes 6 servings
Ingredients:

  • 1 small yellow onion, diced
  • 1 cup organic carrots, sliced
  • 4 cups chopped cabbage
  • 1 cup green beans, trimmed and cut into 1″ pieces
  • 2 bell peppers, chopped
  • 1 jar (28 oz) low sodium diced tomatoes
  • 6 cups low sodium chicken or vegetable broth
  • 1 tsp dried oregano
  • sea salt and pepper to taste
  • 2 cups broccoli florets 
  • 2 cups sliced zucchini 

Eat this Skinny Vegetable Soup for Inflammation and Weight Loss!

Eat this Skinny Vegetable Soup for Inflammation and Weight Loss!Instructions:

  1. Heat a large pot over medium-high heat. Add 2 Tbsp of avocado oil, or olive oil and cook the onion until slightly softened.
  2. Add carrots, cabbage, bell pepper and green beans.
  3. Cook for an additional 5 minutes or so.
  4. Stir in diced tomatoes, broth, oregano and seasonings. Simmer for about 10 minutes.
  5. Add in zucchini and broccoli. Simmer an additional 5 minutes or until softened.
  6. Serve immediately or you can store it in the fridge in air tight containers for about 4-5 days.
  7. Flavor just becomes BETTER the next day!

Rachel  Eat this Skinny Vegetable Soup for Inflammation and Weight Loss!

Eat this Skinny Vegetable Soup for Inflammation and Weight Loss!

Category:
Dinner, Recipes

Eat this Skinny Vegetable Soup for Inflammation and Weight Loss!

Ingredients

  • 1 small yellow onion, diced
  • 1 cup organic carrots, sliced
  • 4 cups chopped cabbage
  • 1 cup green beans, trimmed and cut into 1″ pieces
  • 2 bell peppers, chopped
  • 1 jar (28 oz) low sodium diced tomatoes
  • 6 cups low sodium chicken or vegetable broth
  • 1 tsp dried oregano
  • sea salt and pepper to taste
  • 2 cups broccoli florets
  • 2 cups sliced zucchini

Instructions

  1. Heat a large pot over medium-high heat. Add 2 Tbsp of avocado oil, or olive oil and cook the onion until slightly softened.
  2. Add carrots, cabbage, bell pepper and green beans.
  3. Cook for an additional 5 minutes or so.
  4. Stir in diced tomatoes, broth, oregano and seasonings. Simmer for about 10 minutes.
  5. Add in zucchini and broccoli. Simmer an additional 5 minutes or until softened.
  6. Serve immediately or you can store it in the fridge in air tight containers for about 4-5 days.
  7. Flavor just becomes BETTER the next day!
6.4.2
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