Soup Recipe: (I usually double/triple this to make enough for one week of lunches) 2/3 cup sliced carrots 1/2 cup chopped onions 2 garlic cloves 3 cups bone broth (veggie, chicken or beef)
1 1/2 cups diced cabbage green or purple (if you don't like cabbage add less) 1/2 cup green beans 1/2 cup zucchini (I use half zucchini-half mexican squash) 1 teaspoon tomato paste - we do not use canned ingredients so I changed to 1 roasted tomato (per teaspoon of what would have been paste) 1/2 t dried basil 1/4 t oregano and salt
Directions: In roasting pan place carrots, garlic, cabbage, green beans, tomatoes -sprinkle with basil, oregano and salt. Roast on 400 for 45 min. In soup pot, saute onion on low (no oil) add broth and a dash or basil, oregano and salt. Cook broth on low while waiting for roasted veggies to be done. Add zucchini to broth and all the roasted vegetables, cook on low for about 4 minutes until zucchini are al dente.
Serve and enjoy your soup and your trimmer waistline!