Chef: Jeannie Hudkins
Makes: 6 - 12 servings
Prep time: 10 minutes
Cook time:  20 minutes

Ingredients

  • 2 medium-sized russet potatoes, cut into bite-sized pieces
  • 1 onion, chopped
  • 1 red pepper, chopped
  • garlic, minced (optional)
  • 1 large can diced tomatoes
  • 4 cups vegetable broth
  • 1 package frozen mixed vegetables
  • 1 zucchini, chopped
  • black pepper, to taste
  • baby spinach (about a handful or two)

Directions

  1. Water-saute potatoes, onion, red pepper, and garlic (if using) until tender, about 5 minutes.
  2. Add the diced tomatoes, vegetable broth, mixed vegetables, zucchini, black pepper, and simmer for about 25 minutes. 
  3. Add spinach and stir to wilt. Voila! 

Tips

  1. This super-healthy soup recipe makes enough for many lunches and dinners throughout the week.
  2. Let the soup cool and then place portions in plastic bags for no fuss workday meals. Super easy, super healthy, super delicious!
  3. Serve with whole grain bread or a baked potato for an even-more-filling meal. 

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
Eatlikeyougiveadamn-thebook.com

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