Herb Vegetable Soup

Low-calorie and high-flavor!

• Ready In: 1 hr
• Serves: 8
• Yields: 8 cups

Ingredients

• 1  medium onion
• 3  medium carrots
• 3  garlic cloves
• 4  medium celery ribs
• 1  tablespoon olive oil
• 4  cups chicken broth
• 8  ounces mushrooms
• 4  ounces tomatoes
• 4  small zucchini
• 1  tablespoon dried basil
• 1  tablespoon dried leaf thyme

Directions

1. Dice onion, carrots, and celery.
2. In a large soup pot, saute the diced vegetables in olive oil for 5 minutes.
3. Mince and add the garlic. Saute for 2 minutes more.
4. Dice and add the mushrooms. Saute for 3 minutes more.
5. Add the thyme and basil, stir to combine.
6. Add the chicken broth. Bring to a boil.
7. Reduce heat and simmer until vegetables are soft (about 15 minutes).
8. Cut the zucchini into large chunks (about 1 inch lengths or cubes) and add to soup.
9. Simmer until the zucchini is soft but not mushy, about 5-10 minutes.