Rustic Vegetable Soup – I bounced around on different diets in the past trying to find one that works for me. I was gung-ho for Atkins for a month, but realized after the first two weeks that I wasn’t dropping any pounds beyond the initial 9 (3 of which came off before I started Atkins) and actually regained 3. Add to that, I felt hungry all the time, had zero energy, and kept thinking it made no sense to avoid vegetables that everyone knows are good for you. I then researched the Carb-Lovers Diet, but the whole (RS) resistant starch premise didn’t seem to have a lot of solid proof to back it up. I talked to many people who’ve said Weight Watchers is the only diet that actually works with the weight staying off.
At only 100 calories in 2 full cups, it’s a total win!
I’ve not joined WW, but eating all the fruits and vegetables you want without penalty (unlike Atkins) would seem to make sense. However, lots of fruits and vegetables are high in calories and over-eating anything with a high caloric content is not conducive to losing weight. So, the best thing for me is to eat anything I want, but count every calorie. My daily goal is to stay around 1,200, but that’s not easy to do and feel full. Enter this fabulous, wholesome and filling vegetable soup. The addition of several flavorful herbs gives it a sophisticated yet rustic taste. It’s easy to prepare and makes enough to keep you going for a week. It’s extremely low-calorie, low-fat, and surprisingly low-carb. Did I mention how yummy it is?
Rustic Vegetable Soup
- 2 Tbsp. canola or olive oil
- 2 cups onions, diced
- 6 cloves garlic, finely minced (or 4 heaping teaspoons of jarred)
- 3 1/2 cup (28 oz. can) tomatoes, diced
- 28 oz. can tomato sauce (or crushed tomatoes)
- 6 cups chicken broth (or water with bouillon)
- 1 med. head cabbage, coarsely chopped
- 6 large stalks celery, diced
- 6 large carrots, sliced
- 4 cups fresh spinach
- 2 Tbsp. dried parsley
- 2 Tbsp. dried basil
- 2 Tbsp. dried oregano
- 2 tsp. dried thyme
- 2 tsp. dried rosemary
- 2 tsp. dried sage
- 1 tsp. tarragon
- 1 or 2 tsp. salt (to taste)
- 1 tsp. pepper
In an 8-qt. stock pot, sauté onions and garlic for 3-4 minutes over med-high heat then add everything else.
Bring to a boil, stirring to incorporate all ingredients, then reduce heat to low and cook for an hour or until all the vegetables are fork-tender, but not smushy. However you like them best.
Once cooled, store in a lidded container in the fridge and reheat desired portion whenever the urge hits.
Happy eating! 😊