Turbo-Charged Weight-Loss Soup Diet

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.

• Ready In: 1 hr 10 mins
• Serves: 8-9
• Yields: 9 1/2 cups

Ingredients

• 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

Directions

1. Heat oil in large pot over medium-high heat. Saute carrots, onions, celery and garlic, about 8 minutes or until vegetables soften, stirring occasionnally.
2. Add tomatoes with their liquid. Add all remaining ingredients. Heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 20 minutes or until all vegetables are tender.