Summer Vegetable Soup (bonus…low cal!)

Cake Ia

I was in Pinehurst for a glorious wedding this past weekend, where I (along with most of my compatriots) managed to eat and drink my way through the entire experience!  So…I came home and immediately got myself back on and made this amazingly filling and almost zippo cal soup.  Gotta trim the fat before it becomes a permanent part of my midsection!  From Kelley’s delicious and beautiful wedding cake to slimming soup, in less than 24 hours!

New Summer Vegetable Soup1 Tbs olive oil
1 sweet onion, coarsely chopped
1 1/2 t minced garlic
1 14.5 oz can organic Fire Roasted diced tomatoes, undrained
1/2 small can of Rotel with lime and cilantro
8 cups low sodium vegetable broth
1 t oregano
1 t ground cumin
2 carrots, peeled, halved lengthwise, and thinly sliced crosswise
1 yellow pepper, seeded and diced
1 zucchini, halved lengthwise, and thinly sliced crosswise
Zest of 2 lemons
3 Tbs chopped fresh cilantro
1/4 t fresh ground black pepper

In large saucepan, heat olive oil over medium heat.
Add onion, and sauté 4 minutes, until translucent.
Add garlic and sauté 30 seconds.
Add tomatoes, Rotel, vegetable broth, oregano, and cumin.
Bring to boil.
Reduce heat to medium low.
Add carrot and yellow pepper.
Cook for 3 minutes.
Add zucchini and simmer 3 minutes, until tender.
Stir in lemon zest, cilantro, and pepper.
Simmer on low 10 minutes.
Ladle into individual bowls or mugs.

Serves 8.

60 calories per cup.

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