Garden Vegetable Soup Recipe

kaleas

I don't know about you, but it's been rainy here over in PA, which is a perfect time to enjoy some soup. I love this recipe because I can enjoy bowl after bowl, guilt free.

You can honestly put in whatever vegetables you have lying around. You can replace the No-Chicken broth back out with regular or vegetable. I also like a bit of warmth and spice to my food, so I added the jalapeno. Let it float around in your soup until desired warmth, then take it out.

I also added avocado cubes AFTER I dished up the soup, so they didn't just get mushy, and sprinkled with pepper jack cheese.

MFP with these ingredients puts the calories per serving at 200, if it serves 6 people. Honestly, we've gotten 10 bowls out of it so I think it could could be more around 150 calories per serving. Either way, enjoy without guilt and stay dry!

Recipe adapted from, reposted here with my own personal changes :
http://www.foodnetwork.com/recipes/alton-brown/garden-vegetable-soup-recipe/index.html

Ingredients

* 2 tablespoons olive oil margarine
* 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
* 4 cloves garlic, minced
* Salt, to taste
* 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
* 2 cups peeled and diced potatoes
* 2 cups fresh green beans, broken or cut into 3/4-inch pieces
* 2 quarts Imagine No-Chicken Broth (we're vegetarian over here)
* 2 cans Hunts Fire Roasted Diced Tomatoes
* 1 cup Frozen sweet corn kernels
* 1/2 teaspoon freshly ground black pepper, or to taste
* 1/4 cup packed, chopped fresh parsley leaves
* 1 Avacado, cubed
* Sliced Jalapeno

Directions

Heat the margarine in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately with avocado and jalapenos. Sprinkle with cheese.

lizzys

sounds good alot like weight watchers but better with the corn and avacado