Skinny Garden Vegetable Soup


Skinny Garden Vegetable Soup
A very low calorie recipe hearkening back to the days of Arizona family yore.  This is a very hearty, wonderful, very vegetarian soup…excellent on a cold Winter’s day, but actually good at any time.  Like most great family handed-down recipes, it’s best in its original form, however, I’ve included some enhancements that you might want to consider.  In any case it will be a very mouth-watering dish!


·         2-4 TBSP EVOO
·         ½ c celery, diced
·         2/3 cup carrots, sliced
·         ½ cup onion, coarsely chopped
·         2 garlic cloves, minced

·       2 – 32oz containers Chicken or Beef Broth

*Note* – if you add additional vegetables (below), you will need to adjust the amount of broth as necessary

·         1 medium/large head cabbage, quartered or rough chopped
·         1 – 2 lbs fresh green beans
·         2 TBSP tomato paste
·         ½ tsp dried sweet Basil
·         ¼ tsp dried Oregano
·         ½ tsp ground black pepper
·         ½ tsp salt (may need more, add to taste)

·         1 – 3 small zucchini or yellow squash, coarsely diced

 Optional Ingredients:

If you really want to “veg-up” this recipe, you can easily add additional ingredients, such as:

2 large russet potatoes, peeled & diced**

1-28oz can whole tomatoes

1-14.5 oz can white or yellow corn

1 bell pepper, coarsely chopped

1 sm head cauliflower, coarsely chopped


**If you choose to use the optional ingredients, add the potatoes with the first group of ingredients; the remainder when you add the zucchini, as per the directions. Also, if you do add the additional ingredients, don’t forget to increase the amount of broth as well as spices, salt, pepper, etc. I find it works well to adjust “to taste” as I’m cooking.


 In a skillet or saute pan, brown the carrots, onions, celery & garlic in olive oil, until onions turn transparent and/or vegetables are soft.  Turn off heat and reserve.

In a dutch oven, put broth, cabbage, green beans, (optional: potatoes), salt & spices. Bring slowly to a boil. (I use a 12-qt Tramontina Pot; if you opt for the additional ingredients, you may need something larger)

Add tomato paste, stir, lower heat and simmer for 15 minutes until vegetables are tender.

Stir in zucchini/squash, (optional: tomatoes, corn, bell pepper, cauliflower), heat for about 5 minutes, then add the reserved mix from the skillet/saute pan. Let simmer for a few more minutes.  At this point, it can be served hot!  But I much prefer to let it cool, then put it in the fridge and let the flavors meld overnight.  When re-heated the next day, it will still retain all of its tasty and robust qualities, although greatly enhanced.

This recipe can easily be stored in the fridge for 7-10 days, and also freezes easily for future use.





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