Ridiculously Deliciously Healthy Vegetable Soup

Let me take a selfie…

Ok, now let’s proceed. Years ago when I was a newlywed, I made this incredible soup from a recipe I got from Leanne Ely, a nutritionist. I didn’t know how to cook just yet. I remember shopping in the produce department for a rutabaga or turnip and not knowing what they looked like. Regardless, it turned out really delicious and the only complaint was “I feel like it should have meat in it”. What can I say? We are Americans living in the Midwest! So I threw some diced ham in there and the husband was appeased.

I recently found this recipe again and made a big ol’ pot of stew and have been reheating it for a hearty, low-calorie lunch or dinner. Give it a try! I don’t like cabbage and I sure as heck didn’t know what a turnip tasted like but this always turns out pretty dang delicious. I did read somewhere that the cabbage can get kind of slimey if you freeze it, so you might leave that out if you are planning to freeze it.

Awesome Veggie Soup
Serves 12

1 tablespoon olive oil, or as needed
1 large onion, chopped
4 cloves garlic, pressed
2 large carrots, chopped
2 small celery stalks, chopped
1 medium turnip (or rutabaga), chopped
1/4 head cabbage, chopped
2 small russet potatoes, peeled and chopped
2 cups green beans, cut in 1″ pieces
1/2 teaspoon thyme
Sea salt and freshly ground black pepper, to taste
1 (28-oz.) can diced tomatoes, undrained
6 cups low sodium chicken broth (or vegetable broth)

In a large soup pot, heat the one tablespoon of the olive oil over medium high heat. Add the onion and cook till nearly translucent, now add the garlic. Don’t let the garlic brown and saute another couple of minutes.


Add the rest of the chopped veggies, sauteing for just a minute or two; use extra olive oil if you need it for the rest of the veggies. Remember–you’re not cooking them– just sauteing them for the wonderful flavor this quick step will infuse in your soup. Add the thyme and salt and pepper while sauteing. Now put the veggies in the crock-pot, add the tomatoes and broth. Cook on low 7-9 hours (depending on your crock-pot) or high 4-6 hours. Just before serving, gently mash some of the potato chunks against the side of the crock-pot to thicken the soup, give it a stir and serve.

Nutrition Per Serving: 94 Calories; 3g Fat; 7g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 286mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fat. Points: 2

Give it a shot! You won’t regret it! Here is how it looked just before I put it in the crock pot!



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