Ten Vegetable Soup combines terrific-tasting and healthy carrots, cabbage, cauliflower, celery, canned tomatoes, leek, onion, Swiss chard, potato and parsley. Tossing them all into a pot takes less than 30 minutes. The result is enough to eat for several days.

ten vegetable soupPrep Time: 20 min
Cook Time: 35 min
Ready In: 55 min

Servings: 10

Ingredients
2 tbsp Extra-virgin Olive Oil
3 cups chopped Green Cabbage, quartered and cut crosswise into ½-inch strips (or purchase already shredded)
1 cup Cauliflower Florets, 1-inch pieces
1 medium Leek, sliced, use white and 1-inch of light green part
1 small Onion, chopped
1 medium Carrot, chopped
1 medium Celery Stalk, chopped
1 (14.5 oz) can Diced Tomatoes, no salt added
4 cups low-fat, reduced-sodium Chicken or Vegetable Broth
1 medium yellow-fleshed Potato, diced
¼ cup chopped flat-leaf Parsley
1 tbsp dried Thyme
1½ packed cups Swiss Chard or Spinach, cut crosswise into ½-inch strips
Salt and freshly Ground Black Pepper, to taste
Pinch of Red Pepper Flakes or Cayenne, optional
Grated Parmesan cheese, optional

Directions
In large Dutch oven or heavy soup pot with tight-fitting cover, heat oil over medium-high heat. Add cabbage, cauliflower, leek, onion, carrot and celery and stir to coat them with oil. Cook until cabbage is limp and onion translucent, 4-5 minutes, stirring occasionally. Cover, reduce heat to medium-low and cook gently until vegetables release their juices, about 8 minutes.
Add tomatoes with their liquid, broth, potato, parsley and thyme. Increase heat to medium-high until liquid boils, then cover, reduce heat, and simmer soup for 10 minutes. Add Swiss chard and simmer for 10 minutes. Season soup to taste with salt and pepper; let sit for 15 minutes before serving. If desired refrigerate for up to 4 days, reheating in covered pot over medium heat. Or divide cooled soup among resealable freezer bags and freeze. This soup keeps in freezer for up to 2 months.

Tips & Notes
Ten Vegetable Soup freezes nicely. You may eat it until fed up then freeze what is left, or you plan from the start to divide this generous kettle of soup, either is a good plan. Plus, besides being satisfying and colorful, this soup is very low calorie.
Whether it is vegetarian or not is up to you, depending on if you choose to make it with water, chicken or vegetable broth. Look at this soup as you would a little black dress – lovely for itself and easy to embellish differently each time you serve it.
First variation: Garnish with a drizzle of olive oil, squirt of fresh lemon, a snipping of fresh dill, or a sprinkling of grated cheese.
Second variation: Toss a piece of genuine Parmigiano-Reggiano rind into the pot. As the soup heats, it turns soft, rather like the cheese topping on French onion soup. Rind costs a fraction of the imported.
Third variation: Add 1/2 cup canned beans per serving, choosing from cannellini, red kidney or chickpeas.
Fourth and Fifth variations: Add bite-size pieces of chicken cutlet or mini ground turkey meatballs and simmer gently for 5 minutes once the soup is steaming in the pot. Their juices enrich the soup nicely.
Some would call this clean-up-the-kitchen soup. Indeed, do feel free to vary the veggies. Butternut squash, kale, spinach and broccoli are all nutrient dense and tasty alternatives.

Nutritional Information Per Serving
Calories: 70
Total Fat: 3g
Saturated Fat: less than 1g
Carbohydrates: 9g
Protein: 3g
Fiber: 2g
Sodium: 253mg

Source: Diabetes Gourmet Magazine

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