Veggie Soup

Name: Veggie Soup
Ingredients: 10 cup fat free chicken broth, low sodium; 4 red potatoes, cut into 1 inch cubes; 4 cup onions, quartered; 1 cup carrots, sliced 1 inch think; 3 cup celery, sliced 1 inch thick; 2 cup zucchini, sliced 1 inch thick; 8 oz tomato sauce, canned; 2 clove garlic, minced; 1/4 bunch parsley, chopped; 1/4 bunch cilantro, chopped; 1 dash black pepper

11 ingredients

6 steps

Ingredients

10 cup fat free chicken broth, low sodium
4 red potatoes, cut into 1 inch cubes
4 cup onions, quartered
1 cup carrots, sliced 1 inch think
3 cup celery, sliced 1 inch thick
2 cup zucchini, sliced 1 inch thick
8 oz tomato sauce, canned
2 clove garlic, minced
1/4 bunch parsley, chopped
1/4 bunch cilantro, chopped
1 dash black pepper

Directions

1

In a large stockpot, combine the chicken broth, potatoes, onions, carrots, and celery.
2

Bring to a boil, reduce heat to medium-high, and simmer until the potatoes are tender, about 30 minutes.
3

add the zucchini, tomato sauce, garlic, parsley, and cilantro.
4

Reduce heat to medium-low and cook for 10 to 15 minutes more, or until the zucchini is just tender.
5

Season to taste with black pepper and serve.
6

if desired add protein powder just before serving.