Growing up I didn’t eat a lot of vegetables. And if I did, they were mostly from the can. While I love corn, peas and green beans, I love them fresh most of all. In fact, I love a lot of vegetables now. I just sometimes don’t get to eat them as often as I would like.
Every time I go to the grocery store I go through the produce aisle and add these amazing looking vegetables to my cart. And every Saturday when I clean out my refrigerator it seems I just didn’t have time to make these same veggies. That stops now.
Last week I promised myself I would use all my vegetables. And I did it! I threw all those vegetables, and then some, in a soup pot and made this comforting soup. Add to that it is healthy since it is inspired by the Weight Watchers Vegetable Soup that has been around for ages.
Italian Garden Vegetable Soup
1/4 c onion, roughly diced
3 garlic cloves, minced
1 cup baby carrots, diced into 1 inch pieces
2 zucchini, diced into 1 inch pieces
2 squash, diced into 1 inch pieces
1 15 oz can kernel corn, drained
1 15 oz can black eyes peas, drained
1/2 head of cabbage, roughly chopped
6 cups chicken broth
3 Tbsp tomato paste
2 bay leaves
1 tsp Italian seasoning
Pam cooking spray
In a large soup pot, spray pot with Pam cooking spray. Heat over medium high heat. Add onions, minced garlic and carrots to the pot. Cook for about 5-7 minutes, stirring occasionally.
Add all remaining ingredients to the pot and bring to a boil. Reduce heat and let simmer for 25-30 minutes.