GOOD OLD VEGETABLE SOUP

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“She’s gone too far.”

“She crossed the line between science & ethics.”

“She’s playing God.”

These are the reactions I would imagine I would get in response to how many veggies I crammed into this soup!  I am still on my soup kick, and I saw a pin on Pinterest for vegetable soup.

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Yum!  Good old vegetable soup – so good for you and so tasty!  I decided to see how many vegetables I could put in this soup.  I cleaned out my fridge, and added every single veggie I could find!  The result is a delicious vegetable soup that has such a huge variety of veggies that it lacks nothing in terms of nutrition!  Here’s the veggies I included along with some health benefits of each one!

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Cauliflower:

  • cancer prevention
  • better digestion
  • antioxidants
  • anti-inflammatory
  • B vitamins
  • heart health
  • weight loss

Broccoli:

  • Good for the nervous system
  • helps regulate blood pressure
  • high in vitamin C
  • bone health
  • cancer prevention
  • eye health
  • heart health

Green Cabbage:

  • prevents cancer growth
  • treats peptic ulcers
  • anti-inflammatory
  • boosts immune system
  • prevents cataract risk
  • relieves constipation
  • relieves muscle soreness

Celery

  • prevents cancer
  • lowers cholesterol
  • acts as a diuretic
  • cures bad breath
  • promotes healthy joints
  • regulates blood pressure
  • aids in weight loss

Spinach

  • cancer prevention
  • anti-inflammatory
  • strengthens immunity
  • Fights atherosclerosis, cardiovascular disease and stroke
  • promotes healthy skin
  • good for brain and nervous system
  • good for vision

Peas

  • weight management
  • cancer prevention
  • strengthens immune system
  • prevents Alzheimers
  • blood sugar regulation
  • prevents heart disease
  • reduces bad cholesterol

Green beans

  • vitamin K benefits
  • vitamin C benefits
  • weight management
  • rich in fiber
  • prevents infections
  • maintains cell and body fluid
  • controls blood pressure

Zucchini

  • weight management
  • lower cholesterol
  • cancer prevention
  • prostrate health
  • anti-inflammatory
  • heart attack and stroke prevention
  • lowers blood pressure

Onion

  • richest dietary source of quercitin
  • aids in detoxification
  • thins the blood
  • cancer prevention
  • lowers blood sugar
  • antibacterial activity
  • strengthens immune system

Carrots

  • cancer prevention
  • improves vision
  • prevents heart disease
  • reduces risk of stroke
  • nourishes the skin
  • Anti-aging
  • good for dental health

Tomatoes

  • protects against high blood pressure, high cholesterol, strokes, and heart disease
  • healthy skin
  • strong bones
  • fights cancer
  • regulates blood sugar
  • improves vision
  • prevents kidney stones and gall stones

Phew!  Seriously, look at that list!  There’s so much nutrition in this soup that I can hardly stand it!  The best part is that it tastes good, so you are nourishing your body while enjoying a really yummy meal!

This soup is also very easy to make.  The only part that takes a while is chopping all those vegetables!  I added some dried basil and oregano, but there’s such a plethora of veggies in this that you could easily just add a bit of garlic powder and sea salt and it would still be packed with flavor.  Without further ado, here is the recipe!

Ingredients:

  • 1 red onion
  • 2-3 carrots
  • 2 celery stalks
  • 1 zucchini
  • 1 1/2 cups cabbage
  • 2 cups broccoli
  • 2 cups cauliflower
  • 1 1/2 cups cut green beans (frozen)
  • 1 1/2 cups peas (frozen)
  • Large handful spinach, or more
  • 6 tomatoes (I used 3 vine tomatoes and 3 plum tomatoes
  • 2 cups chicken broth, vegetable broth, or water (I used homemade chicken broth)
  • 1/2 tsp. garlic powder
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1-2 Tbsp. olive oil
  • sea salt to taste

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Directions:

1.) Prepare all your veggies: Chop your onion, carrots, celery, zucchini, cabbage, broccoli, cauliflower and tomatoes.

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2.) In a large soup pot, heat olive oil over medium heat.  Add the onions and cook for about 5 minutes.

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3.) Add the broth, garlic powder, oregano, basil, and all the veggies except the spinach.

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4.) Bring the pot to a boil, then reduce heat and let simmer for 20-25 minutes until the vegetables are as a desired tenderness.

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5.) Remove from heat, add spinach and mix well.  Allow to cool to desired temperature, season with sea salt and serve.

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A bowl full of health and deliciousness!  Enjoy! 🙂

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