15+ Veggie Soup

Fall is here and soup is the perfect way to get those veggies in and keep the calories down. Here's one I made this weekend and just love.

Ingredients:

• 2 Tbsp. Extra Virgin Olive Oil (cold pressed)


• Trader Joe's Healthy 8 Chopped Veggie Mix (broccoli, carrots, green cabbage, red cabbage, jicama, green bell pepper, radish, celery)


• 1 medium yellow onion, chopped


• 3 cloves garlic


• 1 can kidney beans


• 1 1/2 cups shredded cabbage or Trader Joe's broccoli slaw


• 1 container portobello mushrooms


• 1 large zucchini, chopped


• Frozen corn (roasted if you can find it)


• Frozen green beans


• 1 small can tomato paste


• 8 cups chicken stock, made with Better than Bouillon


• Thyme


• Parsley


• Fresh black pepper


• Red pepper flakes (optional)

In a large dutch oven pot, heat EVOO and add healthy veggie mix. Saute approximately 5 minutes, then add onion, garlic, mushroom, zucchini and black pepper (to your taste). You may be tempted, but do not add salt- the chicken stock is salty enough to achieve the right balance of flavor. Saute another 5 minutes, add cabbage/slaw and tomato paste. Turn heat down to low, add chicken stock and stir with ingredients until tomato paste and stock are blended. Once blended, bring to a simmer and add kidney beans, corn, and green beans. Simmer a couple of minutes, add thyme and parsley to your liking. Remove from heat. We eat this hot, but I love it as a cold leftover the next day as well. I top with freshly shaved parm and the hubs sprinkles a little french fried onions on his. Great way to "eat the rainbow" and get all of your veggie servings in!