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

Ingredients

• 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

Directions

1. Slice all vegetables.
2. Place onions, carrots and celery into soup pot and sauté until softened and aromatic.
3. Add chicken broth and the rest of the vegetables.
4. Add water to desired broth level. Cook on medium-low heat, stirring occasionally, until boiling.
5. Lower to simmer and cook until all vegetables are softened.
6. Serve warm.