Healthy Cheap Recipes- Vegetable Soup

I’m not really a fan of most vegetable only soups, they tend to be wimpy and bland in flavor and in fulfillment. But this is a nice exception. You can play around with the vegetables if you like, but try to keep them somewhat similar. It’s easy to have a muddled flavor with too many vegetables. Pick things you know already go well together. This is a supremely healthy soup.

2 diced carrots

1 chopped onion

2-3 garlic cloves minced (your preference is the guideline here)

5 cups fat free broth (chicken is good, but vegetable works too)

1 1/2 cups torn kale or cabbage

1/2 cup green beans in 1 inch pieces

2 tablespoons tomato paste

1/2 tsp dried basil

1/4 tsp dried oregano

1/4 tsp salt

1/2 cup zucchini

Spray or lube your soup pot down and heat over medium-low. Saute carrot, onion, and garlic over low heat until softened- about 4-5 minutes. Add remaining, except zucchini, and bring to a boil. Turn the heat down and simmer, covered, about 15 minutes or until beans are tender. Stir in zucchini and simmer another 3-4 minutes. Serve hot.