This is my favorite soup. Everything but the kitchen sink creates this pot full of goodness for mind, body and soul. A great comfort food when the weather gets cold, or serve it anytime of the year, when you just want a satisfying soup to come home to.
Sometimes, I make this soup on Saturday afternoon and refrigerate. When we come home from church, all we have to do is warm it up and enjoy. Any meal you can cook ahead of time will save you time and trouble when you are ready to eat. Planned meals are a great way to keep your diet on track.
10 cups of chicken or vegetable stock (low sodium)
1 diced handful of each:
Broccoli
Carrot
Asparagus
Potato
Turnip
Red bell pepper
Green beans
1 can of drained beans—lima or cannelloni
Zucchini
Celery
Snow peas
Onion
1 ear corn, sliced off the cob
Handful baby spinach
Directions
1. In a large soup pot over medium-high heat, bring the stock to a boil.
2. Add all vegetables and return to boil.
3. Reduce the heat to low and cover, simmer for 15 minutes.
4. Salt and pepper to taste
Health Benefits: Full of life, this vegetable and bean soup is low in sodium, low in saturated fat and high in fiber, potassium, and anti-oxidants. A heart-healthy soup that provides all your daily requirements for vegetables, but don’t let that stop you from eating veggies at other meals.
We value your opinion. Please post it in the comment space below:
- One-on-One 
- Visit me on Facebook - 
- Follow F4H on Twitter - 
- Follow me on Twitter -