Dec 23 2013

Eating Well During the Holidays- Let Vegetable Soup Help




This time of year there seems to be rich food everywhere I turn. Wonderful cookies from friends, gifts of chocolate, treats from co-workers . I will not refuse the  foods friends have made for me, but I  don’t want to over-eat either. My  strategy is to make sure I have lots of fruit and vegetables around too. My go-to food  is a vegetable soup, it is filling and made with ingredients that help  balance the cream and sugar found in holiday treats.

Eat a large bowl of vegetable soup with a few holiday cookies on the side and the calories won’t be excessive, you will be getting nourishing food, and best of all, you can enjoy the special treats from friends and family.




This soup can be made in under 30 minutes and feel free to “play” with the ingredients.  I use almost any combination of vegetables, I will substitute green beans for the zucchini, parsnips or winter squash for carrots and  leeks for the onions. It is a great recipe when you want something good to eat and want to use vegetables that might go to waste. The ingredients pictured above are the soup ingredients cooking in a crock pot- just put all the ingredients listed below in the crock pot, cover and cook on low heat and it will be ready when you need it.



2 carrots, diced into small pieces

1 onion, peeled and sliced

2 celery stalks, thinly sliced

2 cups chicken or vegetable broth

1 or 2 cups cabbage, finely shredded

1 zucchini, diced into small pieces

1 ( 28 oz) can of diced or chopped tomatoes

salt and pepper to taste

1/4 tsp. dried basil or oregano ( optional)

Place carrots, onion, and celery in a 3 quart saucepan. Add broth. Heat until it almost comes to a boil. Reduce heat and simmer uncovered for 5 minutes.

Add remaining  ingredients. Bring to a boil. Reduce heat, cover and simmer for 20 minutes or until all vegetables are tender. Serve hot. Refrigerate leftovers for up to 4 days or freeze for up to 3 months

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