January 24, 2013

Clean Eating White Bean and Vegetable Soup

I thought I'd share a recipe that I've made twice this week! It was a little experiment I called "kitchen sink" vegetable soup because I put everything but the kitchen sink in it! After making it the first time around my husband pronounced it the best soup he had ever eaten and requested that I make it again. The second time around I carefully measured ingredients so that I could turn in into an actual recipe. It was just as good the second time around.

Clean Eating White Bean and Vegetable Soup

1 cup carrots, peeled and sliced
1/2 cup onion, finely diced
4 tablespoons minced garlic
8 cups (2- 2 lb. cartons) vegetable broth
4 cups shredded cabbage
1 cup corn
2 (15.5 ounce) cans great northern beans, undrained
1 1/2 pounds potatoes, diced (washed and unpeeled)
1 (6 ounce) can tomato paste
2 teaspoons dried sweet basil
1 teaspoon dried oregano
1 teaspoon dried parsley
2 teaspoons salt (more to taste)

Spray a large stock pot with nonstick cooking spray. Saute the carrot, onion, and garlic over low heat until softened (about 5 minutes). Add all remaining ingredients and bring to a boil. Reduce heat and simmered, covered, for about 30 minutes or until potatoes are cooked through. Serve hot.

Makes 15 one cup servings at 3points plus values per serving. 


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