One of the most common nutrition challenges I hear about is eating enough vegetables. One way to get more in is to make vegetable soup and freeze the extras for an easy addition to meals!
- 3 Tbsp Olive oil
- 1 white onion, diced
- 1 celery stalk (~1/2 cup), diced
- 1 carrot (~1/2 cup), diced
- Optional: 1 small zucchini (~1 cup), thinly sliced
- ½ cup green beans cut into 1 inch pieces
- 1 cup potatoes, cut into small cubes
- 4 garlic cloves, minced
- 1 – 14oz (398ml) can diced tomatoes with juice or 2 cups fresh tomatoes, diced with juice
- 4 cups vegetable broth
- 1 tsp oregano
- ½ tsp basil
- ½ tsp black pepper
- 2 cups water
- 1 – 14 oz (398ml) can kidney beans, drained and rinsed
- Optional: ¾ cup small shell pasta (don’t use if freezing because the pasta gets mushy)
- Optional: a few handfuls baby spinach
- Heat olive oil in a large soup pot. Sauté onions, carrots and celery for ~3min. Add zucchini, green beans, potato and garlic. Cook for an additional 5 min until everything is softened.
- Add tomatoes, vegetable broth, spices and water. Cover with lid, bring to a boil and then reduce heat to simmer for 20min.
- Stir in kidney beans, pasta and spinach if using. Cover and simmer for an additional 15-20min or until potato and pasta are cooked. Enjoy!