Eat-the-Rainbow Vegetable Soup
Enjoy a nourishing, veggie-packed soup that’s as convenient as it is delicious! With a prepped-ahead base, just add broth and heat in the microwave when you’re ready for a quick meal. Serves: 3.
INGREDIENTS
- 2/3 cup no-salt-added tomato sauce
- 1 1/2 cups frozen lima beans
- 1 cup matchstick carrots
- 1 cup chopped yellow bell pepper
- 1 cup chopped plum tomatoes
- 1 cup packed chopped spinach
- 2 1/4 cups reduced-sodium vegetable broth
- 3/4 teaspoon Italian seasoning, divided
- 3/4 teaspoon garlic powder, divided
- 3/4 teaspoon crushed red pepper, divided
- 3 pinches salt, divided
Preparation
- Divide tomato sauce among 3 (1-pint) canning jars (or other microwaveable airtight containers). Top each with 1/2 cup lima beans and 1/3 cup each of carrots, bell pepper, tomatoes and spinach. Cover and refrigerate for up to 3 days.
- To prepare 1 jar of soup: Add 3/4 cup broth to the jar; sprinkle with 1/4 teaspoon each Italian seasoning, garlic powder and crushed red pepper and a pinch of salt. Microwave, uncovered, on High in 1-minute increments, stirring after each, until the soup is steaming hot and the vegetables are tender, 4 to 5 minutes total. Let cool for 5 minutes before serving.
NUTRITIONAL INFORMATION
Serving size: 1 1/2 cups
- 182 calories
- 1g fat
- 36g carbs
- 11g fiber
- 10g protein
Food for Thought
Nonstick pans don’t last forever! If your pans are scratched, warped, or flaking, it’s time to say goodbye. Check often and swap them out every five years or so to keep your cooking safe.
Source: modified from Eating Well at eatingwell.com