This recipe takes vegetables from the list of the ones that take more calories to digest than they contain. Be sure to use a frying pan with straight sides because the whole soup will be cooked in it.
1/4 C. chopped Onions
1/4 C. chopped Celery
1/4 C. sliced Carrots
1/4 C. cut Green Beans
1/4 C. Broccoli Florets
1/4 C. chopped Green Cabbage
1/4 C. chopped Bell Pepper
A handful Baby Spinach Leaves
3 C. Vegetable Broth
Spray a frying pan with non-stick spray and saute fresh vegetables except Spinach and Broth. When just fork tender, add Broth and bring to a boil. Simmer for just a few minutes and remove from heat. Add the handful of Spinach and stir in while soup is hot, just before serving. Serves 2
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