I keep soup like this in my house almost all the time. I make a big pot once a week, and I eat it almost every day.
It’s great for lunch. You can add a little leftover chicken if you want to have a little protein. Or some leftover pasta if you want more carbohydrates. I also love to add 1/4 cup kidney beans, black beans or chick peas to my bowl of soup. That’s a great way to bump up the nourishment!
It’s really low in calories and it’s filling. I eat it as a snack in the afternoon to keep me away from sugary treats, and to stave off hunger before dinner time.
It also freezes well in Ziploc bags.
This recipe makes about 1 1/2 gallons. I make it in my large, 6 1/2 quart pot.
2 cups chopped onion
1 cup chopped carrot
2 cups chopped red bell pepper
1 cup chopped zucchini
1 cup chopped yellow squash
2 cups chopped cabbage
1 1/2 cups chopped kale
1 tablespoon olive oil
8 cups chicken or vegetable stock
28 ounce can tomatoes in juice
4 cups water
2 teaspoons garlic powder
1 teaspoon chili powder
2 teaspoons salt, or more, to taste
Chop all your vegetables. This is a little time-consuming, so just set up your chopping space, stay organized and listen to a good podcast or something.
Saute the carrots, onion and red bell pepper in 1 Tablespoon olive oil. Let them get semi-soft.
Add the 8 cups chicken broth and the can of tomatoes with all the juice. Bring back to a simmer and add the yellow squash and zucchini.
Add the cabbage and kale, and 4 cups of water, and just let it all simmer for about 25 minutes. Add the garlic powder (2 tsp), the chili powder (1 tsp) and the salt (2 or more tsp). Let it simmer for about five more minutes and taste it to make sure it’s just right.
I keep this in jars in my fridge where it keeps for about a week.
Sometimes all you need is a simple vegetable soup to get you going on the right foot.