Veggie Soup

This one is EASY and pretty much a given BUT I like to add it to remind people of a filling alternative.

Makes 4 Servings. Each serving is 3 green, 1 condiment


1 Cup Sliced Celery

1 Cup Sliced Mushrooms

1 Cup Sliced Peppers

1 Cup Sliced Zucchini

1 Cup Sliced Cauliflower

1 Cup Sliced Any approved veggie you love! (I usually add more mushrooms)

2 Cup Low Sodium Chicken Stock

2 Cups Water

1/4 tsp Salt

1/2 Tbsp Parsely

1/2 tsp Dill

1/4 tsp Black Pepper

1/4 tsp Garlic Powder


Combine all ingredients in a pot and allow it to summer on low heat until everything is tender.

NOTE: I tend to make the soup and divide it into 8 portions so that its 1/2 Condiment and 1 1/2 greens (3/4 cup). Also don’t forget that we measure veggie when they are raw, they cook down differently (less than the 3/4 cup)

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