We’ve all been there – it’s the end of the week, you’ve splurged two, three or seven times since Monday, you know it’s time to start eating better, and alas, your refrigerator is mostly empty … and you’re starving.
I’m a huge soup fan, and as surprising as this may sound … making soup is relatively easy, and extremely low calorie.
I make vegetable soup when my refrigerator is running terrifyingly on empty.
So here goes nothing …
- small onion
- garlic cloves
- fresh veggies (all I had was carrots … I also love green beans and mushrooms)
- canned beans
- canned stewed tomatoes
- canned tomato paste or sauce
- canned corn
- frozen veggies (I had frozen broccoli and peas … yippee!)
- chicken broth or chicken stock cubes
- saute diced onions and garlic in a little olive oil until clear-ish/brown (or Pam for non-fat soup … though a little olive oil never hurt anyone, IMHO)
- throw in any raw veggies (again, all I had was carrots)
- stir in canned stewed tomatoes
- add water/chicken stock cubes or chicken broth (I used the tomato can and poured roughly 4 cans of water with 2 chicken stock cubes)
- throw in canned beans and all veggies
- let simmer for a good 30 minutes or more
My husband, who swears he hates tomatoes finished two bowls of this soup.