Prep 40 mins
Cook 30 mins
I am a big fan of the Good Housekeeping Soup Diet and I've enjoyed it just as it is for awhile now. Recently I came across a new recipe in Woman's World magazine which is loaded with Antioxidants and it inspired me to combine the two recipes with a tweak or two here and there. I have posted this recipe in metric measurements as I have found that weights convert better than cups when it comes to vegetables and canned items.
- 1 teaspoon extra virgin olive oil
- 113 g carrots, sliced
- 85 g red onions, diced
- 85 g white onions, diced
- 60 g celery, sliced (1 stalk)
- 1 garlic clove, minced
- 398 ml diced tomatoes with juice
- 150 g sweet potatoes, with skin, scrubbed, diced into 1/4-inch cubes
- 540 ml black beans, drained
- 355 g cabbage, sliced
- 90 g cut green beans
- 350 ml low sodium chicken broth
- 350 ml water
- 566 g zucchini, sliced and quartered
- 125 g baby spinach leaves
- 125 g edamame
- 125 g red bell peppers
- 1 pinch dried oregano
- 1⁄4 teaspoon cumin
- salt and pepper
- Heat oil in large pot over medium-high heat. Saute carrots, onions, celery and garlic, about 8 minutes or until vegetables soften, stirring occasionnally.
- Add tomatoes with their liquid. Add all remaining ingredients. Heat to boiling over high heat, stirring occasionally.
- Reduce heat to low; cover and simmer 20 minutes or until all vegetables are tender.
Would have been nice to added a measurement by cup included with the metric. I don't know the metric system so I just have to guess.
Hi,<br/>Just to let you know that I really do appreciate your method of measuring the ingredients, I simply multiply the grams or ml. by .035 to convert to ounces. I gave you 5 stars, and will<br/>rate the soup at a later date, got to be delish (and healthy) Thanks again!! granpappy0
I left out the edamame and used frozen leaf spinach, but otherwise followed the recipe as closely as possible. The metric only measurements threw me so I was guesstimating some of the vegetable quantities. The soup was loaded with veggies and tasty, but next time I will add more. Thank you for sharing the recipe! Made for PAC 2014.