I know that I've been MIA the last few days, but I've had a horrible flu, turned pneumonia...in MAY!! Thank you to the gentleman coughing on my last flight and the extra three hour layover in the Vegas airport. But enough of the shout outs... :)
So as I'm lying on my couch, watching some Bridget Jones Diary and thinking about the beautiful weather outside and my plans to soon be in a bathing suit, my sister sent me this delicious recipe. Not only did it help "heal" me (just like mama's chicken noodle soup did when I was little), it also helped with my bikini readiness goals. This is going to be my summer go-to recipe (cook up a big pot on Sunday and enjoy the rest of the week). Feel free to add in any other veggies that you enjoy or swap out some of these for your faves. ENJOY and feel guilt-free and summer-ready!
Anytime Vegetable Soup
Makes 6 servings
Ingredients:
• Olive oil cooking spray
• ½ cup onions, chopped
• 1 small garlic clove, minced
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1 cup spinach or cabbage, sliced thin
• ½ cup broccoli
• 1 32-oz box fat-free, reduced sodium chicken stock
• 1 15-oz can diced or crushed tomatoes
• Pepper and parsley to garnish
Instructions:
1. Spray a saucepan with cooking spray and heat on medium.
2. Add onion, garlic, celery, carrots, spinach and broccoli, and sauté for a few minutes until they soften.
3. Add broth, tomatoes, pepper and parsley, and bring to a boil.
4. Reduce heat to low, cover and simmer for 20-30 minutes, or until vegetables are cooked.
Makes 6 servings
Ingredients:
• Olive oil cooking spray
• ½ cup onions, chopped
• 1 small garlic clove, minced
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1 cup spinach or cabbage, sliced thin
• ½ cup broccoli
• 1 32-oz box fat-free, reduced sodium chicken stock
• 1 15-oz can diced or crushed tomatoes
• Pepper and parsley to garnish
Instructions:
1. Spray a saucepan with cooking spray and heat on medium.
2. Add onion, garlic, celery, carrots, spinach and broccoli, and sauté for a few minutes until they soften.
3. Add broth, tomatoes, pepper and parsley, and bring to a boil.
4. Reduce heat to low, cover and simmer for 20-30 minutes, or until vegetables are cooked.
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