I love making a big pot of soup to store in the fridge when the temperatures start to drop. The best part about making this TOMATO VEGETABLE SOUP recipe is that it's quick to prepare and basically fool proof!
What you need...
- 1 onion
- a few garlic cloves
- 1 zucchini
- 1 yellow squash
- a handful of baby carrots (or regular!)
- 1 cup of chopped red or white cabbage
- 1 yellow pepper
- a box of veggie broth (I usually get mine from Trader Joes or Whole foods)
- a large can of diced tomatoes
-1/4 cup of uncooked brown rice
- 2 tablespoons of olive oil
- flavor with a couple pinches of cumin, parsley, oregano, salt, basil, pepper, garlic powder, and cayenne powder (optional if you like spicy)
***other veggies you might want to add in are sweet potatoes, kale, tomatoes, butternut squash (whatever you have handy!)
Dice the veggies and saute them in olive oil for 2-5 minutes. Add the soup broth, the tomato puree, and rice. You might need to add a cup or two of water if there isn't enough liquid in the pot. Cover the soup for 1 hour and simmer on low. Season again to taste with additional spices listed above (if needed).
This soup is packed with a colorful variety of nutritious veggies! It is very low in calories and fat, and the brown rice adds a bit of whole grains to help keep you full for longer. This dish is a good source of vitamin A, vitamin C, fiber, magnesium, potassium, and vitamin B6.
What you need...
- 1 onion
- a few garlic cloves
- 1 zucchini
- 1 yellow squash
- a handful of baby carrots (or regular!)
- 1 cup of chopped red or white cabbage
- 1 yellow pepper
- a box of veggie broth (I usually get mine from Trader Joes or Whole foods)
- a large can of diced tomatoes
-1/4 cup of uncooked brown rice
- 2 tablespoons of olive oil
- flavor with a couple pinches of cumin, parsley, oregano, salt, basil, pepper, garlic powder, and cayenne powder (optional if you like spicy)
***other veggies you might want to add in are sweet potatoes, kale, tomatoes, butternut squash (whatever you have handy!)
Dice the veggies and saute them in olive oil for 2-5 minutes. Add the soup broth, the tomato puree, and rice. You might need to add a cup or two of water if there isn't enough liquid in the pot. Cover the soup for 1 hour and simmer on low. Season again to taste with additional spices listed above (if needed).
This soup is packed with a colorful variety of nutritious veggies! It is very low in calories and fat, and the brown rice adds a bit of whole grains to help keep you full for longer. This dish is a good source of vitamin A, vitamin C, fiber, magnesium, potassium, and vitamin B6.
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