Vegetable Soup

This is more than 5 ingredients, but it’s worth it!

Prep Time: 15 minutes
Cook Time: 30–40 minutes
Total Time: 45–55 minutes
Serving Size: 2 (about 2–3 cups per serving)

Calories & Macros per Serving:
Calories: 320 Fat: 8g Carbs: 52g Protein: 15g

Ingredients:

• 1–2 tablespoons olive oil

• 1 onion, chopped

• 3 garlic cloves, minced

• 1 can diced tomatoes (28 oz)

• 2 cups carrots, chopped

• 1 yellow squash, chopped

• 1 zucchini, chopped

• 1 cup chopped spinach

• 2 cans kidney beans, drained

• 3 cups vegetable or chicken broth

• 1 tablespoon dried basil, oregano, and parsley

• Pinch of rosemary and cayenne

• Salt and pepper to taste

Instructions:

1. Sauté the Aromatics:

   • Heat olive oil in a large pot over medium heat.

   • Sauté the onion and garlic for 3–5 minutes, until fragrant and softened.

2. Add the Ingredients:

   • Add the diced tomatoes, carrots, yellow squash, zucchini, spinach, kidney beans, broth, and spices to the pot.

   • Stir well to combine.

3. Simmer the Soup:

   • Bring the mixture to a boil, then reduce the heat to a simmer.

   • Cook for 30–40 minutes, stirring occasionally, until the vegetables are tender.

4. Serve and Enjoy:

   • Taste and adjust seasoning if needed. Serve warm.

Tips:

• This soup freezes well. Portion it into airtight containers for easy, ready-to-heat meals on busy days.

• Adjust the seasoning to taste—add more cayenne for a little heat or fresh herbs for extra flavor.