Vegetable Soup

Vegetable Soup is healthy, it's comforting, economical and versatile. Can be used as part of any lunch or dinner, or even as an afternoon snack for any of the formulae. This recipe makes use of frozen vegetables, but fresh vegetables can also be used

 1 Serve = 1 CC + 1 - 2 Veg + 1 Fat
 Serves 8
 Best Choice Recipe

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Ingredients

• 40ml(3 tbsp) Oil
  
• 100g Onion, chopped
  
• 200g Carrots, peeled and chopped
  
• 200g Celery, chopped
  
• Non-stick cooking spray
  
• 1.7L Chicken or vegetable broth
  
• 2 Cans Diced tomatoes (undrained)
  
• 320g Sweet potato, peeled and diced
  
• 80ml Fresh parsley, chopped
  
• 2 Bay leaves
  
• 2.5ml (½ tsp) Dried thyme
  
• 200g Frozen green beans
  
• 400g Frozen corn
  
• 280g Frozen or fresh peas
  

Instructions:
Heat the olive oil in a large pot over medium-high heat. Add onions, carrots, and celery and sauté for 4 minutes. Add garlic and sauté for 30 seconds longer. Add in broth, tomatoes, sweet potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste. Bring to a boil, then add green beans. Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 - 30 minutes. Add corn and peas and cook 5 minutes longer. Serve warm.