Julie Upton, RD of Poked & Prodded scoured the country for good health tips. Here’s a great one from Gayle Lanphier, RD. Enjoy:
Make this soup! It’s quick to make using broth, frozen vegetables, canned beans, etc. Low cost, low calorie, high fiber! I take this soup to work for lunch. It is a tasty way to consume vegetables and the high fiber prevents my afternoon hunger snack attack. —Gayle Lanphier, RD, CSSD, LDN; York, Penn.Hey, kick the salt and maybe the olive oil too and it’s looking mighty good—don’t you agree?
Vegetable and Bean SoupChop the onion and celery into small pieces. Sauté in olive oil. Add broth, frozen vegetables, canned tomatoes, salt, pepper, and spices. Bring to a boil, then simmer for about 10 minutes. Add beans and simmer one minute longer.
1 small onion
2 ribs of celery
1 teaspoon olive oil
1 quart of broth (vegetable, chicken, or beef)
1 pound package of frozen mixed vegetables
1 15-ounce can of diced tomatoes
1 15-ounce can of black beans or kidney beans (rinsed and drained)
Salt, pepper, spices, to taste