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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I created this soup initially when I was trying to lose some weight before my wedding. I enjoyed it so much, I make it often. Its flavorful and no added salt! Very simple, flexible. Enjoy! My husband and I enjoyed this soup with a tuna sandwich. You can add/delete any veggies you like. Ingredients:
1 medium onion |
2 large garlic cloves, chopped fine |
1 large potato, diced |
1 medium zucchini, diced |
2 stalks celery, diced |
12 ounces mixed vegetables (corn, gr.beans, carrots) |
14 ounces diced tomatoes with mild green chilies |
40 ounces low sodium chicken broth |
1 1/2 tablespoons ketchup |
2 tablespoons olive oil (use to saute onions, garlic) |
Directions:
1. In your soup pot, put enough olive oil so that onions, garlic don't stick to pan- at least a Tbs. Cook them for a couple minutes, to blend flavors; stir, so they don't stick.
2. Add can of diced tomatoes with green chiles (or jalapenos), mix.
3. Add potato, zuchinni, celery, and bag of mixed vegetables, stir.
4. Add Chicken broth, then ketchup.
5. I like to cook soups on a medium heat so all the flavors and simmer for a while. Just be sure veggie's are tender, especially potatoes.
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