Vegetable soup is my go-to anytime I feel like I need a boost of vitamins or to get back on track after overindulging. Since I am heading back to school from winter break, I whipped up a big batch of this soup to take in my lunch all week.
Years ago, my mom taught me how to make the basic Weight Watchers vegetable soup. Over timeI have played with the recipe and I think I have finally gotten it right. It’s the Sriracha that really makes the soup, in my opinion. It doesn’t take a lot and it adds that little something extra that keeps the soup from being your typical, boring vegetable soup.
Vegetable Soup with a Kick
- 1 Tbsp. olive oil
- 2-3 medium carrots, peeled and chopped
- 2-3 celery stalks, chopped
- 1 medium onion, chopped
- 1-2 cloves garlic, minced
- 1 medium zucchini, chopped
- salt and pepper, to taste (start with 1/2 tsp. and add from there)
- 15 oz. can petite diced tomatoes, undrained
- 1 c. frozen corn kernels
- 1 c. frozen French cut green beans
- 1/4 head green cabbage, chopped
- 32 oz. carton lower sodium vegetable broth
- 1-2 tsp. Italian seasoning
- 1/4 – 1 tsp. Sriracha (to your taste)
Heat olive oil over medium to medium-high heat in a large stock pot. Sautee carrots, onion, celery, and garlic for about 3-4 minutes, or until slightly softened. Add zucchini, salt, and pepper, and sautee for an addition 1-2 minutes.
Add broth and tomatoes. Cover and bring to a boil.
Once the soup is boiling, add cabbage, green beans, corn, Italian seasoning, and Sriracha. If like heat, give the Sriracha a good squirt. If you are unsure, add a little bit at a time. Turn heat to low and simmer for 20-30 minutes. Enjoy! It makes great leftovers.
Of course, now that I added all of these photos I have realized that vegetable soup really isn’t pretty. Good start, me! *self high five*