Vegetable Soup

I know that my blog is really for Meals for two, but I have found and made a great Veggie Soup. The recipe makes about 18 cups. A serving size is 1 cup. The soup is very hearty, and I took a serving a day to work for lunch and with other food I did not grow tired of it. What I did not package for work, I frozen into individual serving. It will be nice when I am being lazy to have the soup to pop into the microwave. Nothing goes better with soup than a Grilled Cheese Sandwich.

The best part of making this soup, you can control the salt. The recipe does not even call for salt… do not worry its not missing. A cup still has about 335 mg of sodium. The salt comes from the chicken broth used. Make sure you use a low-fat low-sodium chicken broth. Or this is where my cooking Lessons with Martha Stewart comes in. I learned to make my own Chicken Broth. Included in this post will be the VEGGIE SOUP. I will post the Chicken Broth in a different blog.

Vegetable Soup

10 cups fat-free chicken broth, low sodium
4 red potatoes, cut into 1 inch cubes
4 cups onions, quartered
1 cup carrots, sliced 1 inch thick
3 cups celery, sliced 1 inch thick
2 cups zucchini, sliced 1 inch thick
8 ounce tomato sauce, canned
2 cloves garlic minced
¼ bunch fresh parsley, chopped
¼ bunch cilantro, chopped
dash black pepper

1. In a large stockpot, combine the chicken broth, potatoes, onions, carrots, and celery. Bring to a boil, reduce heat to medium-high, and simmer until the potatoes are tender, about 30 minutes.

2. Add the zucchini, tomato sauce, garlic, parsley, and cilantro. Reduce heat to medium-low heat and cook for 10-15 minutes longer, until the zucchini is just tender. Season to taste with black pepper and serve.

A serving size is 1 cup. This makes about 18 servings. Store in the refrigerator for up to one (1) week or freeze up to three (3) months.