Ingredients:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 bell peppers (any color), chopped
- 1 large zucchini, chopped
- 1 large carrot, sliced
- 1 cup green beans, chopped
- 2 cups shredded cabbage
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups vegetable broth (low-sodium)
- 1 cup water
- 1 tsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper (optional, for a bit of heat)
- Salt to taste
- Fresh parsley or cilantro for garnish
Instructions:
- Prepare the Vegetables:
- Chop all the vegetables as listed above to ensure even cooking.
- Sauté the Onions and Garlic:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic and sauté until they are translucent and fragrant, about 3-4 minutes.
- Add the Vegetables:
- Add the bell peppers, zucchini, carrot, green beans, and cabbage to the pot.
- Stir well to combine with the onions and garlic.
- Add the Tomatoes and Broth:
- Pour in the can of diced tomatoes (with the juice) and the vegetable broth.
- Add the cup of water to ensure there is enough liquid to cover the vegetables.
- Season the Soup:
- Add the dried basil, oregano, thyme, black pepper, and cayenne pepper (if using).
- Stir well to distribute the spices throughout the soup.
- Simmer the Soup:
- Bring the soup to a boil over high heat.
- Once boiling, reduce the heat to low and let it simmer for about 25-30 minutes, or until all the vegetables are tender.
- Adjust Seasoning and Serve:
- Taste the soup and adjust the seasoning with salt as needed.
- Serve the soup hot, garnished with fresh parsley or cilantro if desired.
Tips:
- For a more filling option, you can add a cup of cooked quinoa or brown rice.
- This soup can be stored in the refrigerator for up to 5 days, or it can be frozen for longer storage.
- Drinking plenty of water and incorporating regular exercise can enhance the weight loss effects of this soup.
Enjoy this delicious and healthy fat-burning soup!
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