This recipe for vegetable soup provides many vitamins and minerals. It also contains many immune building and anti-carcinogenic nutrients. This soup is high in dietary fiber, to improve internal regulation of hormones and promote optimal colon health.

Ingredients:

• 1 cup sliced fresh red pepper
• 3 celery stalks with leaves, cut into 1-inch slices
• 1 large carrot, sliced
• 1 cup diced onion
• 4 garlic cloves minced
• 3 cups cut green Chinese cabbage
• 1 cup green beans
• 1 tsp. dried basil or 2 Tbs. fresh
• ½ tsp. dried oregano or 2 Tbs. fresh
• 2 cup zucchini
• 1 can organic crushed tomatoes (28 oz.)
• 1 tsp. salt (optional)
• 2-3 tbs. Health Best vegetarian low sodium chicken broth powder or 2 tbs. organic Better Than Boullion Vegetable Base Soup paste
• 6 cups water

• Wash, slice, or chop all vegetables.
• In a large soup pot, sprayed with olive oil or grapeseed oil cooking spray, saute onion, garlic, red pepper and carrot until softened.
• Dissolve vegetable/chicken broth cubs or miso paste in one cup boiling water.
• Add 1 cup broth concentrate and five additional cups cold water to pot.
• Add cabbage, celery, zucchini, green beans, tomato paste, basil, oregano and salt.
• Bring to a boil. Cover and cook over low heat, stirring occasionally, until vegetables are tender.

* Tamari, soy sauce or Bragg’s liquid aminos may be used to enhance flavoring. However, if you are on a low sodium diet, you may want to use fresh herbs as seasoning.

How can soup make you lose weight?
Specialists agree that foods eaten slowly, like hot soup, allow your appetite more time to feel satisfied. Many soups are also made with fiber-filled vegetables which fill you up faster – without the calories.