Name: Garden Vegetable Soup
Yield: Makes 5 Servings
Ingredients: 3 cups water or Good-to-Your-Gut Vegetable Stock; 1 can (28 ounces) no-salt-added crushed tomatoes, with juice; 1½ cups peeled and cubed root vegetables, such as celeriac, parsnips, rutabaga, or turnips (½-inch cubes); 1½ cups coarsely chopped green cabbage; 1 cup frozen cut green beans; 1½ cups peeled and cubed potatoes (½-inch cubes); 1½ cups thinly sliced half-moon carrots; 1½ teaspoons sweet or smoked paprika; Freshly ground black pepper; 1 bay leaf; Sea salt; 2 patty pan squash, diced; 1½ tablespoons All-Purpose Herb Blend or other low-FODMAP seasoning blend; 1 zucchini or yellow squash, cut into quarters lengthwise and sliced, or

Preparation info

Makes
5
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

This light, brothy, fat-free soup features a colorful blend of fresh and frozen vegetables and a flavorful tomato-based stock enhanced with herbs.

Ingredients

3 cups water or Good-to-Your-Gut Vegetable Stock
1 can (28 ounces

Method

Put the water, tomatoes, cabbage, carrots, potatoes, root vegetables, zucchini, green beans, herb blend, paprika, and bay leaf in a large soup pot and bring to a boil over high heat. Decrease the heat to medium-low, cover, and cook, stirring occasionally, until the vegetables are very tender, 30 to 40 minutes. Season with salt and pepper to taste. Remove the bay leaf before serving.