Eat-the-Rainbow Vegetable Soup



Two days ago it was sunny and warm-ish in the Kansas City area. I posted a recipe for Eat-the Rainbow salad thinking that it's finally time for warm-weather food.


Today they are predicting snow ( ! ) and since I am not inclined to want cold salad when I'm wearing fleece, here is a recipe for more weather-appropriate fare: Eat-the-Rainbow soup. It’s chock full of vegetables you may already have on hand In your fridge or freezer. You can add other vegetables if you like, but remember to keep the rainbow in mind when you make your selections. The more colors, the more nutritious.

Add a 15-oz. can of cannellini beans to make this a main meal. Or cooked, chopped chicken breast would work as well. You really can't go wrong with however you decide to stir up your soup, but if you make this recipe as-is, you'll be rewarded with a bowlful of goodness for a mere 1 WW Point. Go ahead and sprinkle on some Parmesan cheese and dig in!


1 Tbsp. olive oil

1/2 cup onion, chopped

3 carrots, halved lengthwise and sliced

3 stalks celery, thinly sliced

2 tsp. minced garlic

Salt and pepper to taste

1 (15-oz.) can diced tomatoes with their juice

1 (8-oz.) can tomato sauce

1 1/4 tsp. Italian seasoning

32 oz. (4 cups) vegetable or chicken broth

1 1/2 cups Russet potato, peeled and cut into 1/2" cubes

3/4 cup frozen corn

3/4 cup frozen peas

3/4 cup fresh or frozen green beans, sliced

2 Tbsp. chopped fresh parsley (optional, because I never have it on hand!)


Heat oil in a large Dutch oven and add onion, carrots and celery. Sauté for 5 to 6 minutes or until softened. Add garlic and cook for 30 seconds more. Season to taste with salt and pepper.


Add tomatoes, tomato sauce, Italian seasoning, broth and potatoes to the pot and bring to a simmer. Cook 20-25 minutes or until potatoes are tender. Taste and adjust seasoning.


Stir in corn, peas and green beans and cook for 5 minutes more, Sprinkle with parsley and serve.


Instant Pot Directions:

If using the Instant Pot: Heat olive oil on the Sauté mode and add the onion, carrots and celery. Sauté several minutes until softened. Turn off Sauté mode and add remaining ingredients. Seal and cook on High pressure for 5 minutes. Release pressure after 5 minutes.


Serves 6


WW Personal Points