Whenever I’m trying to drop a few pounds, I make a good old batch of vegetable soup. Not only is it low in calories, but its full of veggies! And when my lunch or dinner just didn’t cut it, I always know I have that trusty bowl of soup to look forward to.

I made this vegetable soup OIL-FREE and added kidney beans for a little protein boost. It could also most definitely play as the center of your dinner. Paired with a baked potato, a garlic bread crouton, and broiled tofu, its a light and healthy meal. Not to mention its awesome on a chilly night!

Oil-Free Homestyle Vegetable Soup

Yield: 8- 1 cup servings

Ingredients

6 cups vegetable broth

1 yellow onion

1 cup carrots, chopped (approximately 2 medium)

2 garlic cloves, minced or pressed

1 ½ teaspoon basil

1 ½ teaspoon oregano

3 cabbage, shredded

1 cup zucchini, chopped

2 cups diced waxy potatoes (approximately 2 medium potatoes)

½ cup tomato sauce

2 Tablespoons tomato paste

1 can diced tomatoes (fire-roasted, Italian seasonings or plain)

1 ½ teaspoons salt

1 cup frozen peas

1 can kidney beans, drained and rinsed

Procedure:

Chop all vegetables into similarly sized pieces.

In a soup pot, over medium-high, heat ½ cup of the vegetable broth. Add the onions and carrots and cook, stirring occasionally for 5 minutes or until vegetables just begin to soften.

Add the garlic, basil and oregano and cook for one minute more.

Add the cabbage, zucchini and potatoes and cook for about 5 minutes, to allow vegetables to brown slightly. Add the broth tomato sauce, tomato paste, diced tomatoes, and salt.

Cover and bring to a boil, then lower the heat to simmer for 25-30 minutes.

Add peas and beans and and allow them to just heat through, about 5 minutes. Adjust salt and pepper and serve.

*As with many soups, this one is even better the next day!