With winter weather still making itself known, this is a great time of year to indulge in delicious and healthy soups. But don’t rely on store-bought kinds to fulfill your cool weather cravings (too much sodium, additives to preserve the contents, etc.). Instead, make your own delicious soup. This easy-to-make recipe combines nutrient-rich vegetables with other flavors of the season for a hearty and satisfying taste of nature’s finest veggies. Plus, you can make lots of it, separate it and store it (even in the freezer) for future use. Convenient, easy and tasty, too? Sounds like a late winter winner! Here’s how it’s done:

Ingredients
5 medium carrots, chopped
3 medium celery stalks, chopped
3 large white onions, chopped
2 large green or red bell peppers, chopped
2 gloves garlic, minced
1 lg. can of low-sodium tomatoes (in its own juice)
12 oz. green beans, chopped
3 medium zucchini, chopped
1/2 medium broccoli, chopped
1/2 pound fresh spinach leaves
1/2 cup fresh basil, chopped
1/2 tsp. red pepper
1 tsp. garlic powder
2 tsp. fresh ground pepper
1 fresh lemon or lime wedge (as garnish, optional)
Cilantro (as garnish, optional)

Directions
In a large nonstick pot, combine 3 tbsp. water, onions and garlic and allow heating for 5 minutes on low heat. Next, add carrots, celery and bell pepper. Cook while stirring for an additional 10 minutes on low heat. Next, stir in tomatoes (with liquid), then add green beans, zucchini, broccoli, spinach leaves, basil and spices. Add 1 cup of filtered water, then heat to boiling over high heat, stirring occasionally. Reduce heat to low, cover and simmer (stirring occasionally) for 15-20 minutes – or until vegetables become tender.

Serving Size Information
Serve 1 cup as a snack
Serve 2 cups as part of meal (add a small green salad with Balsamic Vinegar and 1/2 cup cottage cheese or another protein source to create a complete meal).

Bonus Tip
This soup can be easily separated into portions and frozen.

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