Don’t let it fool you – soup can make for a filling meal, especially when made with this assortment of vegetables. Coupling with the side salad makes this recipe complete.
Vegetable Soup
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Note: This is a recipe from my sister, Michele - a very busy, single mom. Although homemade vegetable soup tastes delicious, it can demand a lot of preparation time. For convenience, this soup is made with pre-cut and bagged vegetables, canned tomatoes and boxed or canned vegetable broth, which you can purchase at your local grocery store. However, as an alternative, you can cut your own vegetables and make your own vegetable stock.
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| 8 |
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Vegetable Soup
Note: This is a recipe from my sister, Michele - a very busy, single mom. Although homemade vegetable soup tastes delicious, it can demand a lot of preparation time. For convenience, this soup is made with pre-cut and bagged vegetables, canned tomatoes and boxed or canned vegetable broth, which you can purchase at your local grocery store. However, as an alternative, you can cut your own vegetables and make your own vegetable stock.
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Ingredients
- 2boxes (32 ounces each) low-sodium vegetable broth
- 2 leekstrimmed and sliced (or 1 large onion, chopped)
- 1/2pound green beanstrimmed and snapped in half
- 1/2pound carrotscut into 1
- 1can (14 ounces) fire-roasted diced tomatoes
- 1teaspoon dried thyme
- 3 zucchinisliced
- 2cups cauliflowercut into bite-size florets
- Ground black pepper
Servings:
Instructions
- In a large saucepan over medium-high heat, combine the broth, leeks or onion, and green beans and bring to a boil. Simmer rapidly for 10 minutes. Add the carrots, tomatoes, and thyme and let the soup return to a boil. Reduce the heat and simmer for 30 minutes.
- Add the zucchini and cauliflower and simmer for 30 minutes, or until the vegetables are tender. Season to taste with pepper and serve hot.
Green Salad
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Note: the recipe below makes 1 serving. Please adjust the ingredients according to how many people you are serving.
| Servings |
| 1 |
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Green Salad
Note: the recipe below makes 1 serving. Please adjust the ingredients according to how many people you are serving.
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Ingredients
- 1cup mixed greens
- 3-4 grape tomatoes
- 1/4 cucumberdiced
- 1/2tablespoon dressing of your choice(see below for dressing options)
Servings:
Instructions
- Green Salad (serves 1): Combine mixed greens, tomatoes, and cucumbers, and divide onto 4 plates. Drizzle with dressing of your choice (see below for dressing options).
White Balsamic Vinaigrette Dressing
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Makes about 1 cup.
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White Balsamic Vinaigrette Dressing
Makes about 1 cup.
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Ingredients
- 3/4cup white balsamic vinegar
- 1/4cup extra virgin olive oil
- 2tablespoons Dijon mustard
- 1/2teaspoon sea salt
- 1/4teaspoon Ground black pepper
Servings:
Instructions
- In a jar with a lid, mix together the vinegar, oil, and mustard. Add the salt and pepper, cover with the lid, and shake well before serving.
- Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
Italian Vinaigrette Dressing
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Makes about 3/4 cup.
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Italian Vinaigrette Dressing
Makes about 3/4 cup.
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Ingredients
- 6tablespoons extra virgin olive oil
- 6tablespoons red wine vinegar
- 2tablespoons lemon juice
- 2teaspoons Dijon mustard
- 2teaspoons minced garlic
- 1/2teaspoon sea salt
- 1/4teaspoon Ground black pepper
Servings:
Instructions
- In a jar with a lid, mix together the oil, vinegar, and lemon juice. Add the mustard, garlic, salt, and pepper. Cover with the lid and shake well before serving.
- Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
Walnut Vinaigrette Dressing
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Makes 1/2 cup.
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Walnut Vinaigrette Dressing
Makes 1/2 cup.
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Ingredients
- 1/4cup extra virgin olive oil
- 1/4cup walnut pieces
- 2tablespoons apple cider vinegar
- 1teaspoon Dijon mustard
- 1teaspoon grated orange peel
- 1 clove garlicchopped
- 1/4teaspoon sea salt
- 1/4teaspoon Ground black pepper
Servings:
Instructions
- In a blender or mini food processor, combine the oil, walnuts, vinegar, mustard, orange peel, garlic, salt, and pepper. Blend or process just until coarse.
Citrus Vinaigrette Dressing
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Makes about 1 cup.
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Citrus Vinaigrette Dressing
Makes about 1 cup.
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Ingredients
- 6tablespoons red wine vinegar
- 1/4cup lemon juice
- 1/4cup orange juice
- 1/4cup extra virgin olive oil
- 2tablespoons Dijon mustard
- 1/2teaspoon sea salt
- 1/4teaspoon Ground black pepper
Servings:
Instructions
- In a jar with a lid, mix together the vinegar, lemon and orange juices, and oil. Add the mustard, salt, and pepper. Cover with the lid and shake well before serving.
- Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
