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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 30 |
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Low-calorie and high-flavor! 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:
1. Dice onion, carrots, and celery.
2. In a large soup pot, saute the diced vegetables in olive oil for 5 minutes.
3. Mince and add the garlic. Saute for 2 minutes more.
4. Dice and add the mushrooms. Saute for 3 minutes more.
5. Add the thyme and basil, stir to combine.
6. Add the chicken broth. Bring to a boil.
7. Reduce heat and simmer until vegetables are soft (about 15 minutes).
8. Cut the zucchini into large chunks (about 1 inch lengths or cubes) and add to soup.
9. Simmer until the zucchini is soft but not mushy, about 5-10 minutes.
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