Hearty Vegetable Soup
When the weather is cold, I head to the kitchen to make some warm meal options for my family. I love this recipe because you can eat it for dinner and still have plenty of leftovers for tomorrow! It’s also a healthy way to get your daily intake of vegetables without eating a chilly salad. Hope it leaves you feeling warm and satisfied, too!
Did you know soup is a great way of sneaking some veggies in? Check out this article to learn more!
Makes 6 servings
Serving size 1.5 cups
- 2 14.5 oz cans low sodium chicken broth
- 2 carrot stalks, sliced
- 1 onion, diced
- 2 celery stalks, sliced
- 1 can mushrooms, rinsed
- 2 heads of broccoli, diced
- 1 can diced tomatoes
- 2-4 cups water
- salt and pepper to taste if desired
- Slice all vegetables.
- Place onions, carrots and celery into soup pot and sauté until softened and aromatic.
- Add chicken broth and the rest of the vegetables.
- Add water to desired broth level. Cook on medium-low heat, stirring occasionally, until boiling.
- Lower to simmer and cook until all vegetables are softened.
- Serve warm.
- calories: 65
- carbohydrates: 11g
- fat: 0.1g
- fiber: 3.4g
- protein: 3.6g
- sugar: 6g
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