On a warm and sunny Spring day last year I posted a recipe for Eat-the-Rainbow Salad. Two days later it snowed. Eating cold salad while wearing fleece is just sick and wrong in my book, so I posted this Eat-the-Rainbow Vegetable 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. Since we're in Kanas, where the weather changes at the drop of a hat, you may want to make Eat-the-Rainbow salad tomorrow.
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