SPINACH RICOTTA STUFFED SHELLS

SPINACH RICOTTA STUFFED SHELLS

In search of a super filling, healthy, quick and easy to prepare dish perfect for any time of the year? How about Spinach Ricotta Stuffed Shells! A pasta recipe to print and save forever!

This is an absolutely delicious vegetarian pasta dish! The stuffing is prepared as fast as it takes to preheat the oven and bring water to the boil to cook the pasta shells. It’s a quick weekday dinner. Yesss! I know you are all about the super quick and easy recipes after a hard day at work. So many people have asked me to create a category for quick and easy recipes on the blog. I really, really have to do this soon. That way it’ll be easier to identify the recipes that are perfect for busy weekday evenings. I promise I will do this … eventually!

SPINACH RICOTTA STUFFED SHELLS
SPINACH RICOTTA STUFFED SHELLS

INGREDIENTS

  • 16 large shells
  • 3 small shallots
  • 4 cloves garlic
  • 2 cups ricotta
  • 1 cup freshly grated Parmesan
  • 1/2 cup heavy cream
  • 4 cups fresh baby spinach
  • 1 large zucchini
  • 1 large tomato
  • 1 1/4 tsp sea salt
  • Pepper

INSTRUCTIONS

  1. Preheat oven to 350 F.
  2. Bring about 3 liters of water to the boil in a big pot.
  3. Heat a large pan over medium heat.
  4. Peel and finely chop shallots and garlic. Set aside.
  5. Wash and deseed zucchini by using a spoon and spooning out the seeds, then dice into pinky finger nail small pieces.
  6. Add a dollop of olive oil to pan and then add chopped shallots and garlic. Sauté until translucent.
  7. The water should now be boiling, add shells to boiling water and stir every once in a while to avoid sticking together. Cook as long as instructed on package (usually 10 minutes).
  8. Add ricotta, parmesan, cream, salt and pepper to pan mix well and bring to the boil. Once boiling remove one cup of the sauce and pour onto the bottom of a ovenproof dish.

You can find complete recipes of this SPINACH RICOTTA STUFFED SHELLS in greenhealthycooking.com

ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO

ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO

I mentioned in a previous post that I don’t always eat all my vegetables. But when I heard about these vegetable spiralizers that turn veggies into noodles, well, I knew things were going to change. I hadn’t so much as attempted to track one down in the store before one arrived at my door, a surprise birthday gift from my best friend.

So I began playing around with it, figuring out how to make the perfect zucchini noodles (or zoodles as I like to call them), until I arrived at this tasty flavor fiesta.

We’ll start with the sauce.  I wanted something creamy without, well, the cream.  So I played around until I came to the perfect avocado pesto sauce: part creamy, part tasty, mostly healthy.  I threw avocado, garlic, basil, and lemon into the food processor and blended it up to as smooth as possible.  I then added 2 Tbsp of extra virgin olive oil.  The avocado I used wasn’t as ripe as it should have been, so the sauce still wasn’t quite saucey enough.  If this is the case for you, add 1 Tbsp of water at a time until you’ve reached a fluid but thick consistency.  Finish with a dash of salt and pepper to taste.

ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO
ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO

INGREDIENTS

  • 1 avocado, ripe
  • 1 clove garlic
  • ½ cup fresh basil leaves
  • 1 Tbsp lemon juice
  • 2 Tbsp extra virgin olive oil
  • Water as needed
  • Salt and pepper to taste
  • 2-3 zucchini, spiralized or cut into ¼ inch wide strips

INSTRUCTIONS

  1. In a food processor, blend avocado, garlic, basil leaves and lemon juice until smooth, then mix in extra virgin olive oil.
  2. Add water, 1 Tbsp at a time, until sauce reaches a fluid yet thick consistency.
  3. Add a dash of salt and pepper to taste.
  4. Saute zoodles on stove over medium/high heat until slightly soft and bright green. Drain excess water.

You can find complete recipes of this ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO in liveeatlearn.com

Zucchini Noodles with Avocado Sauce

Zucchini Noodles with Avocado Sauce

I’ve tried so many diets and carbs weren’t allowed in any of them. I could live with no fat or even without desserts and other sweet treats, but I couldn’t live without carbs! That’s why these diets didn’t work for me. I lost 26 pounds or 12 kilos, but it was hard to keep the weight off. Now I’m following a high carb diet and I’m so happy and healthy. If you eat healthy carbs like rice or potatoes, you don’t have to be afraid to gain weight, just avoid refined carbs and excess fat in your diet.

I eat gluten free pasta once or twice a week, but I’m in love with these zucchini noodles (or zoodles), they’re so healthy and delicious! You can use other veggies like cucumber, carrot or pumpkin.

To make your zoodles more tasty, use your favorite pasta sauces, but try to choose healthy fats like avocados, nuts and seeds. Remove animal fats from your diet and also refined and hydrogenated oils.

This is a raw vegan recipe, so you won’t find animal products or cooked food here. Many vitamins are water-soluble, and a significant percent can be lost with cooking, so raw food is so healthy because is full of vitamins and minerals. Besides, this kind of recipes are really easy to make and many of them are ready in less than 10 or 15 minutes!

To make the zucchini noodles I use a tool called Spiralizer, it transforms fruits and vegetables in just a few simple steps into spaghettis, spirals or slices. The noodles are ready in less than 5 minutes and the Spiralizer is really easy to clean, it’s totally worth it!

Zucchini Noodles with Avocado Sauce
Zucchini Noodles with Avocado Sauce

INGREDIENTS

  • 1 zucchini
  • ⅓ cup water (85 ml)
  • 2 tbsp lemon juice
  • 1 avocado
  • 4 tbsp pine nuts
  • 1¼ cup basil (30 g)
  • 12 cherry tomatoes

INSTRUCTIONS

  1. Make the zucchini noodles using a peeler or the Spiralizer.
  2. Blend the rest of the ingredients (except the cherry tomatoes) in a blender until smooth.

You can find complete recipes of this Zucchini Noodles with Avocado Sauce in simpleveganblog.com

HOMEMADE MINESTRONE SOUP

HOMEMADE MINESTRONE SOUP

An easy to make, minestrone soup recipe that tastes 1000 times better than the Olive Garden’s version! My minestrone soup is loaded with good for you veggies, like spinach and zucchini. It’s also protein packed with red kidney beans and great northern beans. You’ll be full for hours from this healthy, nutritious soup!

How about I throw a bunch of ingredients (say, veggies, beans, and pasta) into a crockpot and call it dinner? This minestrone soup is probably going to be the easiest thing you’re ever going to cook. And the best part? You didn’t even need to turn on the stove!

I wonder if it’s even legal for me to call this a minestrone soup recipe? It’s ingredients that get tossed into the slow cooker and a few hours later, they come out in the form of a soup. Don’t you just love lunches and dinners like that? This gal right here is a big fan of those kinda meals.

So guys, I have news. I ♥ vegetables. And you already knew that. And now you know it even more.

My hope for you with this soup → that you make this on a really chilly and busy October night. It’s absolutely perfect for those days/nights when you have only 3,018,857 things to get done, and the fact that the crockpot is awesome and takes on the dinner responsibilities for the evening means you have the 30 minutes you would’ve spent making dinner to do what. ever. you. like.

Real excitement right there. Ideally, that would happen in a big, comfy chair with a good book and a warm blanket. These oh so rare, picture perfect moments are brought to you by my slow cooker minestrone soup recipe.

Shall I dare say my minestrone soup recipe is better than the Olive Garden’s version? Yes, I think I will. Don’t get my wrong, I first fell in love with minestrone soup at the Olive Garden. It actually set the expectation of what a minestrone soup should be, for me. The canned stuff was absolutely no good at all. And after researching the interweb till there weren’t anymore recipes to research, I decided to come up with my own.

So what makes my minestrone soup recipe unique and better? Well i’ve got a secret ingredient. Any guesses? Okay, I’ll give you a hinnnnt. It’s in the picture above. And it’s a red blob. No, not the diced tomatoes, the other red blob.

*Shhh* i’m only sharing this with you because we’re friends. Ready for it?

HOMEMADE MINESTRONE SOUP
HOMEMADE MINESTRONE SOUP

INGREDIENTS:

  • 2 cans (14.5 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1/4 cup sun-dried tomato pesto (homemade or store-bought)
  • 1 parmesan rind
  • 4 cups vegetable stock
  • 2 cups water
  • 1 cup carrots, diced
  • 1 1/4 cup celery, diced
  • 1 1/2 cup white onion, diced
  • 4 – 5 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 sprig rosemary (or 1/2 teaspoon dried)
  • 2 bay leaves
  • salt and pepper to taste
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 can (15 oz) great northern beans, drained and rinsed
  • 1 1/2 cups zucchini, diced
  • 1 1/2 cups tubular (ditalini) pasta
  • 1 cup frozen green beans, thawed
  • 2 1/2 cups baby spinach, chopped
  • Finely shredded Parmesan cheese, for serving (or Romano)

DIRECTIONS:

  1. Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.

You can find complete recipes of this HOMEMADE MINESTRONE SOUP in littlespicejar.com

CRUSTLESS VEGETABLE QUICHE

CRUSTLESS VEGETABLE QUICHE

Happy spring everyone! If you’re like me you’re getting antsy for warm weather, flowers, greenery, spring produce, shorts…I could keep going, but I think you get the point, I am welcoming spring with open arms! Along with spring comes a couple of holidays, starting with Easter. Today I’m sharing this delicious and lightened up Crustless Vegetable Quiche that is a must for Easter brunch or breakfast!

There are so many reasons I adore this quiche. First it’s crustless. Not only does this mean there is a ton less calories and fat, but I also don’t have to mess with a crust. Don’t get me wrong I love the rich traditional quiche every now and then, but with all the other goodies that will be served up with Easter brunch I wanted to make a quiche that was a little lighter.

Second reason I love this crustless vegetable quiche. It’s packed with vegetables, one of them being asparagus, which for me is one of the most delicious spring veggies. Along with the asparagus you will find zucchini, mushrooms, onions, and tomatoes.

I made this quiche vegetarian because if your brunch table looks like ours there will be plenty of meat options to keep the carnivores happy!

Third reason I love this quiche, dairy! We’re talking three kinds. The quiche not only includes milk and cheese, but cottage cheese as well. Uh oh, did I lose some of you? Not a cottage cheese fan? I promise you will never know it’s in there.

It becomes so well incorporated in the eggs, vegetables, and cheese, that you won’t detect it at all. The great thing about the added cottage cheese is the extra dose of protein it gives the vegetable quiche, meaning you’ll be too full for that second cinnamon roll or danish, this is a good thing as far as your waistline is concerned.

CRUSTLESS VEGETABLE QUICHE
CRUSTLESS VEGETABLE QUICHE

INGREDIENTS:

  • 10 egg whites
  • 2 whole eggs
  • 1/2 cup skim milk
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon hot sauce (optional)
  • 16 ounces fat free cottage cheese
  • 1 cup shredded monterey jack cheese, divided
  • 1 cup shredded reduced fat sharp cheddar cheese, divided
  • 1/3 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 of a yellow onion, diced
  • 1 large zucchini, halved lengthwise and sliced
  • 8 ounces mushrooms, sliced
  • 1 1/2 cups asparagus, trimmed and cut into 2 inch pieces
  • 1 tomato, deseeded and thinly sliced

Instructions

  1. Preheat oven to 400 degrees and spray a 3-quart casserole dish with cooking spray.
  2. In a large bowl whisk together the egg whites and eggs until fluffy.
  3. Add in the cottage cheese, 3/4 cup shredded cheddar, 3/4 cup shredded monterey jack, milk, flour, baking powder, 1/2 teaspoon of salt, parsley, thyme, black pepper, and hot sauce.
  4. In a large skillet over medium high heat saute the onion, zucchini, asparagus, mushrooms, and remaining 1/2 teaspoon of salt for about 5 minutes or until tender.

You can find complete recipes of this CRUSTLESS VEGETABLE QUICHE in reciperunner.com

Grilled Vegetable Quesadillas with Goat Cheese and Pesto

Grilled Vegetable Quesadillas with Goat Cheese and Pesto

Summer is almost upon us, and the season brings with it so many exciting things. It’s finally time for the onslaught of refreshing cocktails, outdoor meals, exposed skin, and beach hair. It is also music festival season. I am regularly reminded of this last fact because I am somehow still on the “Bonnaroo Music and Arts Festival” email list. I can’t bring myself to unsubscribe since I did spend a lovely four days there in June of 2008 with three of my besties, Maisie, Bay, and Serena. (No, I am not referring to myself in the third person. There was another Serena.) Every year around this time, I am filled with nostalgia (and nausea) thinking about my experience in Manchester, Tennessee.

Since I shall most likely never return to Bonnaroo, I figured I would indulge my nostalgia by recreating the miracle quesadillas. When I really think about it, those quesadillas had some very weird things in them. I’m pretty sure there were unexpectedly crunchy carrot rounds involved, and based on the hippie purveyors of the quesadillas, there is also a distinct possibility that the cheese used in those bad boys was Daiya or some other scary vegan shit. Fortunately, I left out the carrots and used real cheese in these Grilled Vegetable Quesadillas with Goat Cheese and Pesto. You’re welcome.

Bursting with fresh grilled vegetables, melted mozzarella and creamy goat cheese, these are the classiest quesadillas that you’ll ever come across. The hint of garlicky sweetness from the basil pesto adds a little bit of je ne sais quoi and makes these quesadillas completely irresistible. I’m pleased to report that you can feel good about eating them too since they’re made on low-carb whole-grain tortillas.

Cooking quesadillas directly on the grill adds a smoky flavor and makes them a slightly unexpected and delicious choice for summer grilling. While they’re a great option for a quick weeknight dinner, I also like the idea of slicing them up and serving them as an appetizer at an outdoor cocktail party or Memorial Day barbecue. And for those of you attending a music festival in the near future, these quesadillas are actually a practical camping meal if you happen to be one of those fancy hippies with a portable grill. Happy summer, friends!

Grilled Vegetable Quesadillas with Goat Cheese and Pesto
Grilled Vegetable Quesadillas with Goat Cheese and Pesto

Ingredients

  • 1 small zucchini, diagonally sliced into ¼ inch pieces
  • 1 small summer squash, diagonally sliced into ¼ inch pieces
  • 1 red bell pepper, stem and seeds removed
  • 1 small red onion, sliced into ¼ inch rounds
  • 1 large Portobello mushroom, cleaned and sliced into ½ inch pieces
  • 2 tablespoons extra virgin olive oil
  • salt
  • white pepper
  • 4 whole grain tortillas (I used La Tortilla Factory Smart & Delicious Soft Wraps)
  • 4 tablespoon pesto, divided
  • 2 cups part-skim mozzarella cheese, divided
  • 4 oz goat cheese, divided

Instructions

  1. Start by preparing your vegetables. Drizzle the sliced vegetables with 2 tbsp olive oil and season with salt and white pepper.
  2. Place vegetables on the grill (or in a grill pan) and cook for approximately 3 minutes on each side or until just tender.
  3. Remove the vegetables from the grill and let cool for 5 minutes. Cut the grilled vegetables into roughly 1-inch pieces and set aside.

You can find complete recipes of this Grilled Vegetable Quesadillas with Goat Cheese and Pesto in domesticateme.com

EASY GRILLED VEGETABLES

EASY GRILLED VEGETABLES

Pretty much anytime we heat up our charcoal grill, I round up whatever veggies we have in the house and pull out my little grill pan to put on a side of grilled veggies. They are the perfect side, or even a good veggie main course, and also make fabulous leftovers!

Literally, you can use just about any fresh vegetables you’d like for this method. Just be sure they are all cut to a similar size, tossed in a bit of oil, and then voila — delicious, slighty-charred, caramelized vegetables can be yours to enjoy with very little effort. I love to them top them with a simple roasted garlic dressing and/or some fresh herbs, but honestly, they are also fabulous with just some olive oil, salt and pepper. Whatever works. 🙂

I’ve included details from the batch I made this week below, but this is definitely much more of a method than a recipe. So feel free to experiment and substitute ingredients you have on hand, and see what happens! You might also want to make a double batch of the balsamic and roasted garlic vinaigrette. The dressing is one of my favorites, and would go great on a salad the next day!

EASY GRILLED VEGETABLES
EASY GRILLED VEGETABLES

INGREDIENTS:

  • 1 pound tomatoes, cut into large dice (if using cherry or grape tomatoes, leave whole)
  • 1 yellow or white onion, peeled and ends removed, cut into eighths
  • 1 medium zucchini, ends removed, sliced in half lengthwise, then cut into 1/2″ pieces
  • 1 medium yellow squash, ends removed, sliced in half lengthwise, then cut into 1/2″ pieces
  • 1 carton (8 oz.) mushrooms, cleaned and halved
  • 1 bulb garlic
  • 4 Tbsp. plus 1 tsp. olive oil, divided
  • 3 Tbsp. balsamic vinegar
  • 1 Tbsp. mixed fresh herbs (such as basil, oregano, parsley, rosemary, and/or thyme), minced (optional)
  • black pepper and sea salt, freshly ground

DIRECTIONS:

  1. Prepare/set your grill to medium-high heat.
  2. Begin by preparing the garlic for roasting. Peel off the outer papery covering of the head of garlic. Using a sharp knife, slice off 1/4-inch of the top of the bulb, so that the inside of each clove is exposed. Place the head on a square of aluminum foil. Drizzle 1 tsp. olive oil over the top of the cloves, and then use your fingers to spread it around well. Then fold up the foil over the top of the clove, so that it is fully enclosed. Set the foil package directly on top of the grill grates and cook, covered, for about 20 minutes (or until garlic cloves are soft and lightly golden).

You can find complete recipes of this EASY GRILLED VEGETABLES in gimmesomeoven.com

VEGAN ONE POT SPAGHETTI WITH VEGETABLES

VEGAN ONE POT SPAGHETTI WITH VEGETABLES

After the holidays and all the festive food we had, I wanted to make something super simple. I’ve heard so much about one pot spaghetti, so I just had to give it a try! I absolutely love pasta and it sounds so easy and convenient to throw everything in a pot, add some water and that’s it! I first wanted to try the most popular tomato basil one pot pasta, but then I ended up with this vegan one pot spaghetti with vegetables.

Before I gave it a try, I thought it somehow won’t taste right. To my surprise, I was 100% wrong! It really turned out pretty delicious!!

But is it really just as good as a regular pasta dish?

At first, I couldn’t decide what veggies I wanted to use. Spinach and tomato sounded good or basil and tomato, but there were already tons of other one pot recipes using these ingredients, so I wanted to make something a bit different. I finally ended up using lots of different veggies: Tomatoes, broccoli, yellow bell pepper, kale, zucchini, and eggplant. I also added a red onion and some garlic.

You literally just throw in all of the ingredients – including the uncooked spaghetti – and then cook it for about 12-15 minutes. Instead of water I added vegetable broth to give it some extra flavor. Yes, you cook it all together in one pot and do not drain the pasta. This might sound weird, but it really works.

So to come back to the question whether it really is just as good as regular pasta. That’s a though question. I mean it’s so easy to make and you save lots of time and also get less dirty dishes, which is pretty great, right? I mean I love cooking, but all the cleaning up afterwards is kind of boring and annoying, so using only one pot really makes it easier for you. Plus, it’s pretty delicious and packed with flavor! The spaghetti on their own taste so much like the sauce, which is unfamiliar but really cool!

VEGAN ONE POT SPAGHETTI WITH VEGETABLES
VEGAN ONE POT SPAGHETTI WITH VEGETABLES

Ingredients

  • 9 oz whole wheat spaghetti
  • 1/2 small zucchini, cut into medium-sized pieces
  • 1/2 small eggplant, cut into medium-sized pieces
  • 1 red onion, chooped
  • 2 cloves of garlic, miced
  • 1 cup cherry tomatoes, cut into halves
  • 1/2 cup broccoli, cut into florets
  • 1 handful kale, roughly chopped
  • 3 1/2 cup vegetable broth
  • 1 teaspoon dried Italian herbs (I used thyme,basil, rosemary, and oregano)
  • salt
  • black pepper

Instructions

  1. Put all ingredients except for the kale and the broccoli florets into a large pot. Pour in the vegetable broth.
  2. Season with dried Italian herbs, salt, and pepper. Cook for about 12-15 minutes or until the pasta is soft.

You can find complete recipes of this VEGAN ONE POT SPAGHETTI WITH VEGETABLES in veganheaven.org

Skillet Zucchini and Yellow Squash

Skillet Zucchini and Yellow Squash

Considering this is the side dish we eat four out of five times during the late summer months, I feel like it’s time to share my feelings about the gloriousness of sautéed zucchini and squash and then leave you to get on with your day and life.

Basically, it’s easy (10-15 minutes max). It literally can be served with anything (and I mean anything). And it’s so yummy, I can’t be trusted alone with the skillet (no really, I’ll eat the whole thing). It’s my favorite summer side dish and I love that there aren’t any frills or secret ingredients or squash pretending to be gourmet here.

For those of you that have already been doing this for, like, 100 years already, I’m happy we’ve been on the same page for so long. You know, great minds and all that. But if you haven’t, you should definitely be hopping on board while the squash lasts. Whatever you do, remember to let the skillet get piping hot before adding that squash. The delicious brown caramelization on the tender outsides of the squash is exactly what you are going for. Flavor, flavor, flavor.

Skillet Zucchini and Yellow Squash
Skillet Zucchini and Yellow Squash

INGREDIENTS

  • 1/2 tablespoon butter
  • 1/2 tablespoon olive oil
  • 2 small zucchini, ends trimmed and diced
  • 2 small to medium yellow crookneck squash, ends trimmed and diced
  • Salt and pepper to taste
  • Sprinkle of freshly grated Parmesan cheese (optional but yummy)

DIRECTIONS

  1. In a 10- or 12-inch nonstick skillet, heat the butter and olive oil over medium heat until hot and rippling.
  2. Add the zucchini and yellow squash in as even a layer as possible (it should sizzle as it hits the skillet) and sprinkle with salt and pepper. Let it sit without stirring or moving for 2-3 minutes so it can get nice and golden.
  3. Give it a good stir, add a touch more salt and pepper to taste if needed, and let it continue to cook, stirring only every now and then, until the squash is browning here and there and tender to your liking, about 5-7 more minutes.
  4. Season with salt and pepper to taste and top with freshly grated Parmesan, if desired. Serve immediately.

You can find complete recipes of this Skillet Zucchini and Yellow Squash in melskitchencafe.com

WEIGHT LOSS VEGETABLE SOUP RECIPE

WEIGHT LOSS VEGETABLE SOUP RECIPE

This Weight Loss Vegetable Soup Recipe is one of our favorites!  Completely loaded with veggies and flavor and naturally low in fat and calories it’s the perfect lunch, snack or starter!

This soup is delicious, healthy and filling!  It’s easy to make and perfect for lunch or afternoon snack.

Of course this soup isn’t the magic weight loss secret but if you’re trying to cut calories this is perfect to have in your fridge ready to enjoy!  It’s loaded with flavor, fills your belly and is naturally low in calories and fat.  When we are trying to cut back (usually in January after the holidays) we enjoy a small bowl of this soup before each meal.  (And if you follow Weight Watchers, this is a 0 point soup…  a freebie) or I use it as a snack to tide me over until dinner.

This vegetable soup recipe is great because it can be made on the weekend to enjoy throughout the week and it freezes well.  It’s very versatile and you can swap or add any veggie to make this to your liking or swap beef broth for chicken.

WEIGHT LOSS VEGETABLE SOUP RECIPE
WEIGHT LOSS VEGETABLE SOUP RECIPE

INGREDIENTS:

  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup diced carrots
  • 4 cups chopped cabbage (approx. ¼ head of cabbage)
  • 1 cup green beans (1″ pieces)
  • 2 whole bell peppers, chopped
  • 1 can (28 oz) low sodium diced tomatoes
  • 6 cups low sodium beef broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • ½ teaspoon each thyme & basil
  • pepper to taste
  • 2 cups broccoli florets
  • 2 cups sliced zucchini

INSTRUCTIONS:

  1. In a large pot cook onion & garlic over medium heat until slightly softened.
  2. Add carrots, cabbage & green beans and cook an additional 5 minutes.
  3. Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes.

You can find complete recipes of this WEIGHT LOSS VEGETABLE SOUP RECIPE in spendwithpennies.com